Cooked - Chinese Ground Chicken Bowls

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chinese Ground Chicken Bowls

4.0

8 (20 g) dried shiitake mushroom

1 lb ground chicken (dark meat preferred if you can get it)

1 tbsp avocado or neutral oil

2 cloves garlic, minced

1 tsp fresh grated ginger

⅓ cup low-sodium soy sauce

2 tbsp hoisin

1 tbsp honey or brown sugar

1 tsp sesame oil

1 tbsp rice vinegar

1 tsp cornstarch + 2 tbsp water (mixed separately)

3 cups cooked jasmine rice (warm)

Toppings:

Fried or Jammy Egg

Sliced cucumber

Shredded carrots

Shelled edamame

Avocado slices

Broccoli Rob

Scallions

Sesame seeds

Chili crisp or sriracha

Add shiitake mushrooms to a medium-sized bowl and hot water to cover. Let rehydrate until tender throughout, 15 minutes or so. Drain and rinse with running tap water to remove any debris. Squeeze out excess water. Remove and discard the tough stem, and mince the mushrooms.
Heat oil in a large skillet over medium-high.
Add ground chicken and break apart. Cook 5–6 minutes until browned and cooked through.
Add garlic + ginger. Cook 30 seconds (just until fragrant).
Add minced shiitake mushrooms to the skillet. Stir and cook for 1 minute.
Whisk soy sauce, hoisin, honey, sesame oil, and vinegar. Pour into pan.
Stir in cornstarch slurry. Simmer 2–3 minutes until glossy and slightly thick.
Spoon over warm rice and build bowls with toppings.

Course🍽️Main Course

Diets🥛Dairy-free🧂Low-sodium...

Category🥣Bowl

CuisineAsian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 20 weeks ago

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