Ingredients
- 4 cups cooked brown rice (I cooked mine in chicken stock), warmed
- 3 boneless, skinless chicken breasts cut into small chunks (about 1” long by 1/2” wide)
- 3–4 tablespoon toasted sesame oil (can use regular sesame oil if you can’t find toasted)
- 2 cups sliced cremini mushrooms
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic
- 1/4 cup Hoisin sauce
- 2 teaspoon rice vinegar
- 2 1/2 cups shredded cabbage
- 3/4 cup grated carrots
- 1 cup minced water chestnuts
- 4 scallions, chopped (white and green parts) plus extra for garnish
- Sesame seeds
Instructions
- Place a medium stainless skillet (not nonstick) over medium heat.
- Add in the sesame oil and heat for about 30 seconds.
- Add in the ginger and garlic and cook for about 30 seconds.
- Add the chicken, stir and cook for ~3-4 minutes per side or until the chicken is just about done.
- Add the mushrooms, water chestnuts and cook for about 2 minutes, stirring around.
- Add in the rice vinegar and Hoisin and stir to coat the chicken.
- Test the chicken to ensure it’s at 165F, cooked all the way through.
- Remove the skillet from the heat.
- In a bowl place 1 cup of brown rice and spread it out evenly.
- Add some of the cabbage and carrots.
- Top with a 1/2-3/4 cup of the chicken mixture.
- Garnish sesame seeds and chopped scallions.
