Description
A flavorful and easy-to-make Hoisin Chicken Rice Bowl featuring tender chicken, sautéed vegetables, and a delicious hoisin-based sauce served over white rice and garnished with sesame seeds. Perfect for a quick weeknight dinner that combines savory, spicy, and slightly sweet flavors.
Ingredients
Scale
Sauce
- 1/3 cup hoisin sauce
- 1 tbsp soy sauce
- 1 tsp ground ginger
- 1-2 tsp crushed red pepper flakes
Main Ingredients
- 2 tbsp sesame oil (or canola oil)
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 red bell pepper, finely chopped
- 2 chicken breasts, cut into bite-sized chunks
For Serving
- White rice, for serving
- Sesame seeds, for garnish
Instructions
- Make the Sauce: In a small bowl, combine hoisin sauce, soy sauce, ground ginger, and crushed red pepper flakes. Mix well until smooth and set aside to allow the flavors to meld.
- Cook the Chicken and Veggies: Heat sesame oil in a skillet over medium heat. Add minced garlic and cook for about 2 minutes until fragrant. Next, add the sliced mushrooms and finely chopped red bell pepper, sautéing for 5 minutes until the vegetables are tender. Then, add the bite-sized chicken chunks and cook for an additional 6 minutes, stirring occasionally, until the chicken is thoroughly cooked.
- Add the Sauce: Pour the hoisin sauce mixture into the skillet with the chicken and vegetables. Stir well to coat all ingredients evenly and cook for 1-2 minutes more until the sauce is heated through and slightly thickened.
- Serve: Spoon the hoisin chicken and vegetables over cooked white rice. Garnish generously with sesame seeds for added texture and flavor. Serve immediately while hot.
Notes
- You can adjust the amount of crushed red pepper flakes to make the dish more or less spicy according to your preference.
- For a gluten-free version, use gluten-free soy sauce or tamari instead of regular soy sauce.
- Substitute chicken breasts with chicken thighs for a juicier texture.
- If you prefer, brown rice or jasmine rice can be used instead of white rice for serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
