Description

A flavorful and easy-to-make Hoisin Chicken Rice Bowl featuring tender chicken, sautéed vegetables, and a savory hoisin sauce, served over fluffy white rice and garnished with crunchy sesame seeds. Perfect for a quick weeknight dinner with a delightful balance of sweet, spicy, and umami flavors.

Ingredients

Sauce

1/3 cup hoisin sauce
1 tbsp soy sauce
1 tsp ground ginger
1-2 tsp crushed red pepper flakes

Chicken and Vegetables

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

Serving

White rice, for serving
Sesame seeds, for garnish

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Instructions

Make the Sauce: In a small bowl, combine hoisin sauce, soy sauce, ground ginger, and crushed red pepper flakes. Mix well to blend all the flavors and set aside.
Cook the Chicken and Veggies: Heat sesame oil in a skillet over medium heat. Add the minced garlic and sauté for about 2 minutes until fragrant. Add the sliced mushrooms and finely chopped red bell pepper, cooking for another 5 minutes until the vegetables have softened.
Cook the Chicken: Add the bite-sized chicken breast chunks to the skillet with the vegetables. Cook for approximately 6 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
Add the Sauce: Pour the prepared hoisin sauce mixture into the skillet. Stir well to evenly coat the chicken and vegetables, allowing the sauce to warm and thicken slightly, about 1-2 minutes.
Serve: Spoon the hoisin chicken and vegetable mixture over a bed of cooked white rice. Garnish with sesame seeds and serve immediately while hot.

Notes

Adjust the amount of crushed red pepper flakes according to your desired spice level.
Can substitute chicken breasts with chicken thighs for juicier meat.
Use brown rice or cauliflower rice as a healthier alternative to white rice.
For a nutty aroma, toast the sesame seeds lightly before garnishing.
Make sure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.