RECIPES

Rice with Chicken and Shiitake Mushrooms

Mushrooms are a little powerhouse of nutrition and Shiitake mushrooms are no exception. They are a great source of many vitamins, minerals and fibre; including vitamin D, iron, magnesium, niacin, B vitamins and much more. This quick and easy stir-fry capitalizes on the earthy flavour of shiitake mushrooms.

Prep Time

PT10M

Cook Time

PT25M

Serves

4

Ingredients

  • 1 cup (250 mL) shiitakes mushrooms, dried (one 20 g bag)
  • 1 cup (250 mL) water, boiling
  • 1 tbsp (15 mL) olive oil
  • 1 lb (0.5 kg) boneless, skinless chicken thighs, cubed
  • 1 lb (0.5 kg) boneless, skinless chicken breast(s), cubed
  • 1/4 cup (60 mL) ginger, marinated (white preferred)
  • 3 tbsp (45 mL) low-sodium soy sauce
  • 1 tbsp (15 mL) butter
  • 2 1/2 cups (625 mL) long grain rice
  • 1 red pepper(s), large, diced
  • pepper, freshly ground, to taste
  • parsley, fresh, chopped, for garnish

    • Instructions

    1. 1 Soak dried shiitake mushrooms in water for 15 minutes to rehydrate. Drain and dice. Reserve soaking liquid.
    2. 2 Heat oil in a frying pan over medium-high heat and brown the cubed chicken. Add mushrooms and stir to combine. Add pickled ginger and 2 tablespoons (30 mL) soy sauce. Mix well and cook for 2 minutes. Set aside.
    3. 3 Heat butter in a saucepan on medium-high heat and add rice. Stir until all the grains are coated with the butter. Moisten with the chicken stock and reserved soaking liquid. Bring to a boil; cover and simmer on low heat for 10 minutes.
    4. 4 Add the chicken mixture, diced bell pepper, pepper and the remaining soy sauce. Mix well and cover. After 7 minutes, check if rice is done. Serve immediately with sesame baby bok choy.
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