Description
A quick and flavorful Hoisin Chicken Rice Bowl featuring tender chicken chunks sautéed with mushrooms and bell peppers in a savory hoisin sauce, served over white rice and garnished with toasted sesame seeds. This easy skillet recipe is perfect for a satisfying weeknight dinner.
Ingredients
Scale
Sauce
- 1/3 cup hoisin sauce
- 1 tbsp soy sauce
- 1 tsp ground ginger
- 1-2 tsp crushed red pepper flakes
Main
- 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
- 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 thoroughly and set aside to blend the flavors.
- Cook the Chicken and Veggies: Heat sesame oil in a skillet over medium heat. Add minced garlic and sauté for 2 minutes until fragrant. Then add sliced mushrooms and finely chopped red bell pepper, cooking for 5 minutes until they are softened.
- Cook the Chicken: Add the bite-sized chicken breast pieces to the skillet and cook for about 6 minutes, stirring occasionally, until the chicken is fully cooked through and no longer pink inside.
- Add the Sauce: Pour the prepared hoisin sauce mixture into the skillet with the cooked chicken and vegetables. Stir well to coat everything evenly and warm the sauce through, about 2-3 minutes.
- Serve: Spoon the hoisin chicken and vegetable mixture over cooked white rice. Garnish with toasted sesame seeds before serving for added flavor and crunch.
Notes
- Adjust crushed red pepper flakes according to your preferred level of spiciness.
- To save time, use pre-cooked or leftover rice, warmed before serving.
- For a gluten-free option, use tamari instead of soy sauce and check the hoisin sauce ingredients.
- Feel free to substitute chicken breasts with thighs for juicier meat.
- Toast the sesame seeds beforehand to intensify their nutty flavor.
