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Saucy Chicken and Mushroom Rice Bowls with Peas and Spring Onion
Soy-glazed chicken and mushroom rice bowls with peas, spring onions, and sesame for a quick balanced dinner.
35 min600 kcal4 base servings
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.
Nutrition
Estimated nutrition per serving
600 kcalEstimated 1 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 600 kcal |
| Protein | 32g |
| Carbohydrate | 67.5g |
| of which sugars | 12.2g |
| Fat | 21.3g |
| of which saturates | 6g |
| Fibre | 6g |
| Salt | 1g |
Cook mode
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.
Timer: 15 min