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    Creeach Fam Recipes

    Sticky-Spicy Chicken & Sesame Rice Bowls with Mushrooms & Ca

    🍗Poultry
    🫕Asian
    ​

    2 servings

    porcije

    30 minutes

    aktivno vrijeme

    40 minutes

    ukupno vrijeme
    Započni kuhanje

    Sastojci

    2 unit Scallions

    4 ounce Cremini Mushrooms

    ½ cup Jasmine Rice

    4 ounce Shredded Carrots

    1 teaspoon Chili Flakes

    1 tablespoon Sesame Seeds

    10 ounce Chopped Chicken Breast

    4 tablespoon Sweet Soy Glaze

    1 teaspoon Sriracha

    1 tablespoon Cornstarch

    1 tablespoon Sesame Oil

    Salt

    Pepper

    1 tablespoon Cooking Oil

    1 tablespoon Butter

    Upute

    • Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).

    • Heat a drizzle of oil in a small pot over medium-high heat (medium pot for 4 servings). Add scallion whites and cook, stirring, until softened, 30-60 seconds. • Stir in rice and ¾ cup water (1½ cups for 4); bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

    • While rice cooks, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add mushrooms, carrots, a pinch of salt and pepper, and as many chili flakes as you like. Cook, stirring occasionally, until veggies are browned and mushrooms are slightly crispy, 5-6 minutes. • Add sesame seeds and cook, stirring, until lightly golden and fragrant, 1-2 minutes more. Turn off heat; transfer to a plate. Wipe out pan.

    • Pat chicken* dry with paper towels; season with a large pinch of salt and pepper. • Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

    • Meanwhile, in a small bowl, whisk together sweet soy glaze, Sriracha, half the cornstarch, and 1/3 cup water (all the cornstarch and 2/3 cup water for 4 servings). • Once chicken is done cooking, reduce heat to low and add sauce mixture. Cook, stirring, until sauce has thickened and chicken is well coated, 1-2 minutes. • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4).

    • Fluff rice with a fork; gently stir in veggies and ¼ tsp sesame oil (½ tsp for 4 servings). (Be sure to measure sesame oil—we sent more!) Taste and season with salt if desired. • Divide rice between bowls and top with chicken and any sauce from pan. Garnish with scallion greens and serve. Chicken is fully cooked when internal temperature reaches 165°.

    Prehrana

    Veličina porcije

    -

    Kalorije

    630 kcal

    Ukupno masti

    21 g

    Zasićene masti

    6 g

    Nezasićene masti

    -

    Trans masti

    -

    Kolesterol

    120 mg

    Natrij

    910 mg

    Ukupni ugljikohidrati

    65 g

    Dijetalna vlakna

    3 g

    Ukupni šećeri

    18 g

    Proteini

    39 g

    2 servings

    porcije

    30 minutes

    aktivno vrijeme

    40 minutes

    ukupno vrijeme
    Započni kuhanje

    Spremni za početak kuhanja?

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    Sastojci

    2 unit Scallions

    4 ounce Cremini Mushrooms

    ½ cup Jasmine Rice

    4 ounce Shredded Carrots

    1 teaspoon Chili Flakes

    1 tablespoon Sesame Seeds

    10 ounce Chopped Chicken Breast

    4 tablespoon Sweet Soy Glaze

    1 teaspoon Sriracha

    1 tablespoon Cornstarch

    1 tablespoon Sesame Oil

    Salt

    Pepper

    1 tablespoon Cooking Oil

    1 tablespoon Butter

    Upute

    1

    • Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).

    2

    • Heat a drizzle of oil in a small pot over medium-high heat (medium pot for 4 servings). Add scallion whites and cook, stirring, until softened, 30-60 seconds. • Stir in rice and ¾ cup water (1½ cups for 4); bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

    3

    • While rice cooks, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add mushrooms, carrots, a pinch of salt and pepper, and as many chili flakes as you like. Cook, stirring occasionally, until veggies are browned and mushrooms are slightly crispy, 5-6 minutes. • Add sesame seeds and cook, stirring, until lightly golden and fragrant, 1-2 minutes more. Turn off heat; transfer to a plate. Wipe out pan.

    4

    • Pat chicken* dry with paper towels; season with a large pinch of salt and pepper. • Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

    5

    • Meanwhile, in a small bowl, whisk together sweet soy glaze, Sriracha, half the cornstarch, and 1/3 cup water (all the cornstarch and 2/3 cup water for 4 servings). • Once chicken is done cooking, reduce heat to low and add sauce mixture. Cook, stirring, until sauce has thickened and chicken is well coated, 1-2 minutes. • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4).

    6

    • Fluff rice with a fork; gently stir in veggies and ¼ tsp sesame oil (½ tsp for 4 servings). (Be sure to measure sesame oil—we sent more!) Taste and season with salt if desired. • Divide rice between bowls and top with chicken and any sauce from pan. Garnish with scallion greens and serve. Chicken is fully cooked when internal temperature reaches 165°.