Bowl with rice, chicken and green onions

Votes: 1

How to Make - Chicken, Rice, and Green Onion Bowl

Time: 1 hour 25 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 360, total fat 6 G., saturated fats 1.1 G., proteins 36 G., carbohydrates 39 G., fiber 6 G., cholesterol 49 mg, sodium 645 mg, sugar 0 G.

The main ingredients of this healthy and filling bowl are boiled boneless, skinless chicken breast and edamame (unripe soybeans). A rich, Asian-inspired broth made with shiitake mushroom stems, green onions, and generous amounts of garlic, ginger, and basil imparts a strong Asian flavor. Drizzle the finished bowl with lime juice for an even richer taste.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 cups lightly salted chicken broth
2 tbsp of water
2 tbsp mirin
1 tbsp fish sauce
1 bunch of green onions (about 6 green onions)
110 g shiitake mushrooms, caps thinly sliced, stems set aside
5 cm peeled ginger root, thinly sliced
6 cloves garlic, thinly sliced
1 small bunch of basil + leaves for serving
1 large chicken breast (about 350 g)
1/2 or whole red jalapeño, thinly sliced (remove seeds and membranes if you prefer a lighter flavor), optional
1 cup frozen shelled edamame beans, thawed
90 g (1 cup) jicama, thinly sliced
2 cups hot boiled brown rice
Lime wedges, for serving

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Combine the broth, water, mirin, and fish sauce in a large saucepan. Chop most of the green onions (except one) into 2-cm pieces and add to the broth along with the mushroom stems, ginger, garlic, and a bunch of basil. Bring to a boil over medium heat and continue to simmer until the broth has reduced by about half, about 45 minutes. Use a slotted spoon to remove any solids from the broth and discard.
Add the chicken, sliced mushroom caps, and jalapeño to the broth; reduce heat to low and simmer for 12-14 minutes, or until the chicken is cooked through. Transfer the chicken to a cutting board and slice into 1-inch-thick pieces.

Remove the broth from the heat and add the edamame, jicama, and shredded chicken. Season with salt to taste. Place 1/2 cup of cooked rice in each bowl and pour a small amount of soup over it. Slice the remaining green onions diagonally and sprinkle them and basil leaves over each bowl. Serve with lime wedges, if desired.

Note

Jalapeños can vary in heat, so adjust the amount to suit your preference.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Healthy dinners / Calorie content of prepared meals / Main courses / Cereals, legumes / Vegetables and mushrooms / Bird / / Food Network - recipes / Asian cuisine

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