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Chicken Stir-Fry with Mushrooms and Rice

By chef Gulasch

A simple Chinese-style stir-fry with chicken, leek, and a mix of exotic mushrooms. A great idea for a quick, fragrant lunch or dinner during the workweek.

25 min
Easy

6 min prep · 19 min cook

Chicken Stir-Fry with Mushrooms and Rice
508 kcal · per serving
Protein 48g Carbs 66g Fat 4g
Ingredients

What you will need

8 items · serves 1
  • Chicken Breast 0.5 pcs
  • Basmati rice 80 g
  • Exotic Mushrooms 50 g
  • Broccoli 0.25 pcs
  • Leek 0.25 pcs
  • Soy Sauce 1 tbsp
  • Garlic 1 clove
  • Starch 1 tbsp

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

11 steps · 19 min cook

  1. Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🍚✨

  2. Cook the rice. Rinse the rice, cook it in a 1:2 ratio of rice to water, bring to a boil, then cover, reduce to the lowest heat, and cook for about 10-15 minutes until tender (do not lift the lid while cooking)

  3. Slice the leek and garlic. Slice the leek and garlic into thin slices

  4. Separate the broccoli. Separate the broccoli into smaller florets

  5. Clean the mushrooms. Clean the mushrooms and slice them

  6. Slice the chicken. Slice the chicken breast into thin strips

  7. Coat the meat in starch. Coat the chicken in starch

  8. Saute the vegetables. Saute the garlic, leek, broccoli, and mushrooms in a pan over medium heat for about 3-4 minutes

  9. Sear the meat. Add the chicken and sear quickly over higher heat for about 4 minutes until golden brown

  10. Add the sauce and reduce. Pour in the soy sauce, briefly simmer, add a little water, and cook over medium heat for about 3-5 minutes until the sauce thickens

  11. Serve with rice. Serve with rice 🍚🍽️✨

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