Simple & Delicious Chicken Mayo Rice Bowl with Chicken Tenderloin
Simple & Delicious Chicken Mayo Rice Bowl with Chicken Tenderloin
Effortless Chicken Mayo Rice Bowl using Chicken Tenderloin
A super easy chicken rice bowl made with chicken tenderloin. Perfect for a solo meal. This recipe delivers a satisfying and flavorful experience with crispy yet tender chicken, fresh vegetables, and creamy mayonnaise.
Chicken Rice Bowl Ingredients- 300g chicken tenderloin
- Pinch of salt (for seasoning chicken)
- Pinch of black pepper (for seasoning chicken)
- 1-2 Tbsp tempura powder or all-purpose flour (for chicken coating)
- 1 pack king oyster mushrooms (or oyster mushrooms)
- 1/2 large mushroom (e.g., shiitake or button mushroom)
- 1/2 small onion
- 1 handful chives or green onions (for garnish)
- Pinch of shredded seaweed (for garnish)
- Mayonnaise, to taste
- Pinch of salt (for stir-frying vegetables)
- Pinch of black pepper (for stir-frying vegetables)
- Vegetable oil or rice bran oil, for frying
Savory Sauce (Optional)- Tamago soy sauce (or regular soy sauce 1 Tbsp + honey 1/2 Tbsp) for drizzling
- Tamago soy sauce (or regular soy sauce 1 Tbsp + honey 1/2 Tbsp) for drizzling
Cooking Instructions
Step 1
Prepare the chicken tenderloin. Remove any sinew or excess fat, then cut into bite-sized pieces. Place the chicken in a bowl, season with a pinch of salt and pepper. Dredge the chicken pieces evenly with tempura powder (or flour) to create a light coating. A thin coating will result in a crispier texture.
Step 2
Heat a generous amount of vegetable oil in a pan over medium heat. Pan-fry the coated chicken tenderloin pieces until golden brown and crispy on both sides, about 5-7 minutes, ensuring the chicken is cooked through and moist inside. Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil. Cut into bite-sized pieces if not already done.
Step 3
Prepare the vegetables and mushrooms. If using king oyster mushrooms, separate them into strands. Slice the shiitake (or other mushroom) and onion into thin strips (julienne). Finely chop the chives or green onions for garnish.
Step 4
Stir-fry the vegetables and mushrooms. Add a little oil to a clean pan over medium heat. Add the sliced onions and mushrooms (king oyster and shiitake) and stir-fry until softened and slightly translucent. Season lightly with salt and pepper. Be mindful not to over-salt, as the mayonnaise and sauce will add further flavor.
Step 5
Assemble the rice bowl. Place a generous portion of warm rice into a serving bowl. Top the rice with the stir-fried vegetables and mushrooms, followed by the prepared chicken tenderloin pieces. Sprinkle the chopped chives or green onions over the top for a touch of freshness and color.
Step 6
Add the mayonnaise. If you don’t have a squeeze bottle, you can use a clean plastic bag: snip off a tiny corner and use it to drizzle mayonnaise over the bowl. Hold the bag and squeeze in a zigzag motion to distribute the mayonnaise evenly. Adjust the amount according to your preference.
Step 7
Garnish and serve. Finish by sprinkling shredded seaweed over the top for added texture and flavor. For an extra taste, drizzle with the optional savory sauce (Tamago soy sauce or regular soy sauce mixed with honey and a touch of sesame oil). Enjoy your delicious and satisfying Chicken Mayo Rice Bowl!
