Chicken-Scallion Rice Bowl

Food Network Kitchens

From Food Network Kitchens

Picture of Chicken-Scallion Rice Bowl Recipe Photo: Chicken-Scallion Rice Bowl Recipe
Rated 4 stars out of 5
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Total Time:
1 hr 25 min
Prep
25 min
Cook
1 hr 0 min
Yield:
4 servings
Level:
Easy
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Notes

Introduction: Poached boneless, skinless chicken breast and edamame are the center focus of this healthful recipe. Strong Asian flavor shines through in a scented broth that uses the shiitake stems and scallions, along with a bold amount of garlic, ginger and basil

Directions

6 cups reduced-sodium chicken broth

2 cups water

2 tablespoons mirin

1 tablespoon fish sauce

1 bunch scallions (about 6)

4 ounces shiitake mushrooms, caps thinly sliced, stems reserved

1 (2-inch) piece fresh ginger, peeled and sliced

6 garlic cloves, sliced

1 small bunch basil, plus basil leaves, for serving

1 large chicken breast (about 12 ounces)

1/2 to 1 red jalapeno, thinly sliced (seeds and ribs removed for less heat, if desired)

1 cup frozen shelled edamame, thawed

3 ounces (1 cup) julienned jicama

Kosher salt

2 cups hot cooked brown rice

Lime wedges, serving suggestion

Combine the broth, water, mirin, and the fish sauce in a large saucepan. Cut all but one scallion into 1-inch pieces and add to the broth with the mushroom stems, ginger, garlic and bunch basil. Bring to a simmer over medium-high heat and continue to simmer until reduced by half, about 45 minutes. Remove the solids from the broth using a strainer or slotted spoon and discard.

Add the chicken, sliced mushroom caps, and jalapeno to the broth; adjust heat to keep the broth at a gentle simmer and cook 12 to 14 minutes or until the chicken is just cooked through. Transfer the chicken to a cutting board and slice into 1-inch pieces.

Remove the broth from the heat; Stir in the edamame, jicama, and sliced chicken. Season to taste with salt. Scoop 1/2 cup of the cooked rice in each bowl and ladle some of the soup over it. Slice the reserved scallion on an angle and sprinkle over each bowl along with the basil leaves. Serve with lime wedges, if desired.

Nutritional analysis per serving (without lime wedges)

Calories 360 ; Total Fat 6g (Sat Fat 1.1g, Mono Fat 1.6g, Poly Fat 1.1g) ; Protein 36g; Carb 39g; Fiber 6g; Cholesterol 49mg; Sodium 645mg

Notes

Jalapenos vary in heat, so adjust the amount of jalapeno you use to the spiciness of the pepper and your preferences.

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Newest Ratings and Reviews

Read all 10 reviews

  • on March 12, 2012

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    Love this dish! Never used jicama in soup before but it was a great new add-on.

    people found this review Helpful.
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  • on December 07, 2011

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    This is a great dish, especially for the winter weather!!! The flavors are subtle, but still good. I used bamboo shoots instead of jicama, two medium sized chicken breasts and seasoned the chicken with a little salt and pepper before placing in the broth.

    people found this review Helpful.
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  • on July 19, 2011

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    I loved this dish. I made it for my family and they loved it too. Some other reviews said this recipe was bland, I disagree. Mine was very spicy (used the whole pepper and it had the right amount of kick.
    I really like the ingredients that this recipe used, which gave it a variety of textures.
    For the broth, I did not use fish sauce... ick, I used soy sauce instead. Great Dish!

    people found this review Helpful.
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