dinner · dairy-free
Crispy chicken and mushroom sticky rice bowls
Chewy sticky rice folded with browned shiitake, topped with crisp cornstarch-coated chicken.
- Time
- 55min
- Steps
- 4
Ingredients
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Allergens
Contains wheat and soy.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cook the rice the way the packet says, including any soaking.
-
2
Pull off the tough mushroom stems, slice the caps and brown them in half the oil. Fold into the rice with half the soy sauce.
-
3
Cut the chicken into bite-size pieces, toss with the rest of the soy and dust with cornstarch. Fry in a single layer in the remaining oil, turning, until crisp and 165°F (74°C).
-
4
Divide the rice between bowls, top with the chicken and scatter sliced spring onions over.
