Broccoli Mushroom Chicken Rice Bowl

Steps

How to make it

Prep 10 min · Cook 12 min

1. Dice chicken breast 220 g against the grain into about ½-inch cubes; cut broccoli 140 g into small florets; slice mushrooms 120 g; mince 2 garlic cloves. Portion 2 bowls cooked white rice into serving bowls.
2. Toss chicken with 1 tsp soy sauce and rest 5–10 minutes to marinate (reserve 1 tsp soy sauce for stir-frying).
3. Optional: blanch broccoli florets 30 seconds and drain to shorten pan time.
4. Heat 1 tbsp olive oil in a skillet over medium heat. Spread chicken in a single layer; sear 2 minutes until golden on the bottom, flip and cook 1–2 minutes more until cooked through (no pink inside).
5. Add mushrooms and minced garlic; stir-fry over medium heat 2 minutes until slightly softened and releasing moisture.
6. Add broccoli and the remaining 1 tsp soy sauce; stir-fry over high heat 1–2 minutes until broccoli is bright green and evenly coated.
7. Taste and portion chicken and vegetables over rice. For bento, cool to room temperature before closing the lid so rice stays fluffy.

Tips & storage

Make it easier

• Blanch broccoli 30 seconds first to shorten stir-fry time.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Refrigerate 1–2 days.

Substitutions

Optional add-ins