Open Shop Sorted

Dinner recipe

Saucy Chicken and Mushroom Rice Bowls with Peas and Spring Onion

No ratings yet

Soy-glazed chicken and mushroom rice bowls with peas, spring onions, and sesame for a quick balanced dinner.

Start planningStart cookingIngredients
35 min600 kcal4 base servingsEasyBalancedWeeknight
ContainsGluten, Sesame, Soya
Allergy and dietary checks

Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.

Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: chicken breast, mushrooms

Dietary fit: No diet tags added for this recipe yet

Serving tip: Slice the mushrooms fairly thinly so they brown quickly instead of steaming in the pan.

Chicken Mushroom Rice Bowls plated and ready to serve.

Image: Shop Sorted generated asset

Ingredients

What you need

  • 250g rice
  • 300g chicken breast
  • 250g mushrooms
  • 1 bunch spring onions
  • 150g peas
  • 3 tbsp soy sauce
  • 2 garlic
  • 1 tbsp sesame seeds
  • 1 tbsp olive oil

You'll also need

pan, pot

Method

Step by step

Up to 8 clear steps
  1. Chicken Mushroom Rice Bowls cooking step 1: Get prepped.
    Step 1

    Cook the rice

    Rinse the rice, then cook it in simmering water with a pinch of salt for 12-15 minutes until tender. Drain and let it steam dry for 1 minute.

    15 min
  2. Chicken Mushroom Rice Bowls cooking step 2: Start cooking.
    Step 2

    Prep the topping

    Cut the mushrooms into bite-sized pieces, finely slice the spring onions and measure out the peas. Cut the chicken breast into bite-sized pieces so it cooks evenly.

  3. Chicken Mushroom Rice Bowls cooking step 3: Build the flavour.
    Step 3

    Start the pan

    Heat 1 tablespoon olive oil in a wide frying pan over a medium-high heat. Cook the chicken breast for 5-8 minutes until browned at the edges and piping hot.

    8 min
  4. Chicken Mushroom Rice Bowls cooking step 4: Bring it together.
    Step 4

    Cook the vegetables

    Add mushrooms, spring onions and peas and cook for 3-4 minutes until bright and just tender.

    4 min
  5. Chicken Mushroom Rice Bowls cooking step 5: Finish the dish.
    Step 5

    Gloss with sauce

    Stir in garlic, soy sauce and sesame seeds and a splash of water if needed. Bubble for 2 minutes until glossy, then taste before adding extra salt and finish with black pepper.

    2 min
  6. Chicken Mushroom Rice Bowls cooking step 6: Serve.
    Step 6

    Serve the bowls

    Spoon the rice into bowls, top with the hot filling. Scatter over any spring onions, herbs, or fresh finish.