About this recipe:Chicken is cooked with shiitake mushrooms, spring onions and egg, then served with rice and drizzled with a delicious sauce. Feel free to add hot sauce or chillies, if you like your food hot.
200g uncooked short-grain white rice
250ml chicken stock
4 tablespoons soy sauce
2 tablespoons dark brown soft sugar
1/2 onion, thinly sliced
75g shiitake mushrooms, thinly sliced
1 skinless boneless chicken breast fillet, cut into strips
4 spring onions, cut into 2.5cm pieces
2 eggs, beaten
6 mange-tout, thinly sliced
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Method Prep:15min › Cook:25min › Ready in:40min
Bring the rice and water to a boil in a saucepan; reduce heat to medium-low, cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Bring the chicken stock to a boil in a small saucepan. Stir in the soy sauce and dark brown soft sugar until the sugar has dissolved. Reduce heat to low; keep warm.
Heat several tablespoons of the chicken sauce in a frying pan over medium heat. Cook and stir the onion and shiitake mushrooms in the sauce until the onion has softened, about 3 minutes. Add the chicken, spring onions and a few more tablespoons of the sauce; continue cooking until the chicken is no longer pink in the centre, about 5 minutes more. Spread the chicken mixture evenly over the frying pan; pour the beaten egg on top. Reduce heat to medium-low and sprinkle with the mange-tout. Cook and stir until the egg has firmed and is no longer runny, about 3 minutes.
Divide the rice between two bowls and spoon the egg mixture evenly overtop. Pour additional chicken sauce over the rice to serve.