Description

This Hoisin Chicken Rice Bowl is a quick and flavorful dish perfect for a weeknight dinner. Tender chicken breast chunks are sautéed with garlic, mushrooms, and red bell pepper, then tossed in a savory and slightly spicy hoisin ginger sauce. Served over steamed white rice and garnished with sesame seeds, this recipe combines sweet, salty, and spicy flavors in a convenient one-pan meal.

Ingredients

Scale

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

To Serve

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 the flavors and set aside for later use.
Cook the Chicken and Veggies: Heat the 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 and cook for another 5 minutes until the vegetables soften.
Add the Chicken: Add the bite-sized chicken breast pieces 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 thoroughly so that the chicken and vegetables are evenly coated with the sauce. Cook for an additional 1-2 minutes until the sauce is warmed through.
Serve: Spoon the hoisin chicken mixture over bowls of steamed white rice. Garnish generously with sesame seeds before serving to add a subtle nutty flavor and a nice visual finish.

Notes

Use canola oil as a substitute if sesame oil is not available.
Adjust crushed red pepper flakes to control the spiciness according to your taste preference.
For a lower-calorie option, serve with cauliflower rice instead of white rice.
Make sure the chicken is cooked through fully by checking that it is no longer pink in the center.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.