Shiitake Sesame Chicken Rice Bowl

Ingredients

• 1 clove garlic, chopped or pressed
• 3/4 cup scallions (green onion), with white part, cut into one inch pieces
• 3 TBS low sodium chicken broth, plus more as needed
• 2 tsp grated ginger
• 1/2 cup shiitake mushrooms, sliced
• 3 oz chicken breast, cut into bite-sized pieces
• 1/2 cup broccoli (see instructions below)
• 1 cup Napa cabbage, sliced into 1 inch pieces
• 2 tsp rice vinegar
• 1 TBS tamari soy sauce, plus more to taste
• 1 TBS extra virgin olive oil
• Sea salt and pepper to taste
• 1 tsp toasted sesame seeds
• Optional: red chili flakes to taste

Directions

1. Chop or press garlic and slice scallions and let sit for 5 minutes.
2. Separate broccoli florets with small stems from the large, thick stem. Slice smaller stems into 1/4 inch pieces. Slice florets into 4-6 pieces.
3. Heat broth in a stainless steel skillet with the lid on.
4. When broth begins to steam, add ginger, garlic, and shiitake mushrooms and sauté for 2 minutes, covered.
5. Add chicken and continue to saute over medium heat for 2-3 minutes, adding 1-2 TBS broth if needed.
6. Add broccoli (stems and florets), cabbage and scallions, and sauté for another 4-5 minutes, covered.
7. Turn off heat and add rice vinegar, tamari soy sauce, and olive oil.
8. Season with salt, pepper, and more tamari soy sauce to taste.
9. Serve over 1/2 cup brown rice in a large bowl and sprinkle with sesame seeds.

Foods in This Recipe