Japanese chicken and rice

Japanese chicken and rice


24 people made this

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.


Serves: 2 

  • 200g uncooked short-grain white rice
  • 475ml water
  • 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

Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. 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.
  2. 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.
  3. 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.
  4. Divide the rice between two bowls and spoon the egg mixture evenly overtop. Pour additional chicken sauce over the rice to serve.

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