Chicken and Mushroom Rice Bowl

Name: Chicken and Mushroom Rice Bowl
Yield: 335 g
Ingredients: Brown Rice & Barley 100 g; (Low Sodium Soy Sauce) Tokusen Marudaiyu Gennen Soy Sauce 20 ml; Olive Oil 10 spoon; King Oyster Mushroom 100 pcs; Minced Garlic 5 teaspoon; Harim IFF Chicken Tenderloin (Frozen) 100 g

448 kcal

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Ingredients

Main ingredients

Brown Rice & Barley 100 g
(Low Sodium Soy Sauce) Tokusen Marudaiyu Gennen Soy Sauce 20 ml
Olive Oil 1 spoon
King Oyster Mushroom 1 pcs
Minced Garlic 1 teaspoon
Harim IFF Chicken Tenderloin (Frozen) 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 47.74 g 42%

Protein 33.75 g 29%

Fat 14.72 g 29%

Serving size 335g

Cooking steps

1

Cut the chicken and mushrooms into bite-sized pieces.
2

Slice the onion thinly.
3

Heat cooking oil in a pan and stir-fry the chicken.
4

When the chicken is about halfway cooked, add the onion and mushrooms. Stir-fry together.
5

Season with soy sauce, mirin, and sugar.
6

Once the ingredients are cooked through, serve over rice to finish.

Chicken and Mushroom Rice Bowl

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