Crispy Chicken & Mushroom Bowl with Ginger-Garlic Broth
A warm bowl of crispy chicken, tender mushrooms, and ginger-garlic broth for a delightful meal.
Ingredients
For the broth
- 1 tablespoon sesame oil For sautéing
- 1 tablespoon ginger, minced Freshly minced
- 2 cloves garlic, minced Freshly minced
- 4 cups chicken broth Can use low-sodium broth
- 2 tablespoons soy sauce Can substitute with tamari for gluten-free
For the chicken and mushrooms
- 2 pieces chicken breasts Patted dry for crisper texture
- 1 cup mushrooms, sliced Any variety preferred
- to taste salt and pepper For seasoning
For serving
- to taste cooked rice or noodles Cooked, as base for the bowl
- to taste green onions, sliced For garnish
Instructions
Preparation
- Heat sesame oil in a pot over medium heat. Add minced ginger and garlic, sautéing until fragrant.
- Add chicken broth and soy sauce to the pot, bringing to a simmer.
- Season chicken breasts with salt and pepper, then pan-fry in a skillet until crispy and cooked through.
- In the same pan, add sliced mushrooms and cook until tender.
- Serve sliced chicken and mushrooms over cooked rice or noodles, ladling the ginger-garlic broth over the top.
- Garnish with sliced green onions before serving.
Notes
Serve the bowl hot for best flavor. Consider adding extra green onions or a drizzle of sesame oil for enhanced aroma. A simple side salad or steamed greens pairs well with the dish. Store broth and ingredients in separate containers when refrigerating.