Aromatic Shiitake Mushroom and Chicken Tenderloin Rice Bowl
Aromatic Shiitake Mushroom and Chicken Tenderloin Rice Bowl
Super Simple One-Pan Meal! How to Make Chicken Tenderloin and Shiitake Mushroom Rice Bowl
When you don’t have many side dishes, a one-pan meal is always a winner! This is a chicken tenderloin and shiitake mushroom rice bowl made by putting all the ingredients into a single frying pan. It’s rich in protein from the chicken tenderloin and has a delicious, subtle shiitake mushroom aroma that enhances the flavor.
Main Ingredients- Chicken tenderloin 100-120g
- 1/2 Onion
- 2 Shiitake mushrooms
- 1 Cheongyang pepper (or hot green chili)
- 1 Handful of green onions
Cooking Instructions
Step 1
Thaw the chicken tenderloin that was in the freezer by moving it to the refrigerator the night before or a few hours in advance. This helps maintain a tender texture.
Step 2
Once thawed, cut the chicken tenderloin into bite-sized cubes, similar to diced kimchi. Avoid cutting them too small, as they might break apart while cooking.
Step 3
Slice the onion thinly or chop it roughly. Trim the tough stems from the fresh shiitake mushrooms and slice the caps into bite-sized pieces. Finely chop the Cheongyang pepper to add a spicy kick.
Step 4
Heat a generous amount of olive oil in a large frying pan. Add the cubed chicken tenderloin and sprinkle it with herb salt for seasoning.
Step 5
Stir-fry the chicken tenderloin over medium heat until it is cooked through. Ensure it’s cooked evenly until the exterior turns opaque and the inside is no longer pink.
Step 6
When the chicken tenderloin is almost cooked, add the sliced onions and stir-fry them together. The onions will begin to turn translucent and release their sweetness.
Step 7
As the onions become translucent, add the prepared shiitake mushrooms and continue to stir-fry. Cook until the mushrooms soften slightly and release their aroma.
Step 8
Now it’s time to add the flavor. Pour 1 tablespoon of soy sauce to one side of the pan, let it sizzle briefly to develop its aroma, then mix it with all the ingredients.
Step 9
Add 1 tablespoon of allulose for sweetness. You can use sugar if preferred, but allulose is a good low-calorie option.
Step 10
Add about 2-3 tablespoons of water. This will help the ingredients cook without sticking and allow them to simmer into a delicious sauce.
Step 11
If you enjoy a bit of heat, add the chopped Cheongyang pepper now. Its spicy flavor will elevate the taste of the rice bowl.
Step 12
Finally, add a handful of chopped green onions and mix them in. The fresh, mild flavor of the green onions will complete the overall dish.
Step 13
Add 1 teaspoon of ginger powder to eliminate any gamey smell from the chicken and to enhance the overall flavor. If you don’t have ginger powder, a tiny amount of fresh minced ginger can be used.
Step 14
Stir everything together over medium-low heat, allowing the sauce to thicken and coat the ingredients. Once it reaches a slightly saucy consistency, your delicious Shiitake Mushroom and Chicken Tenderloin Rice Bowl is ready! Serve it over warm rice for a satisfying meal.
