Chicken Rice Bowl
A rice bowl can offer the ultimate in customization if you give patrons a choice of proteins, vegetables and condiments as toppings. Here, chicken, mushrooms and green beans, combine with hoisin and sherry for a tasty and healthy one-bowl meal.
1 1/2 cups vegetable oil
12 cups stemmed, halved shiitake mushrooms
12 cups green beans, cut into 2-in. pieces
6 lb. chicken breast, thinly sliced into 1 by 3-in. pieces
1 1/2 cups hoisin sauce
1/2 cup dry sherry
24 cups cooked white rice
- For each serving, to order: In wok or sauté pan, heat 1 tbsp. oil over high heat. Add 1/2 cup mushrooms and 1/2 cup beans; stir-fry about 3 min. or until slightly softened.
- Add 4 oz. chicken; stir-fry about 2 min. or until chicken starts to brown. Lower heat; add 1 tbsp. hoisin sauce and 1 tsp. sherry. Simmer about 1 minute or until chicken is cooked through and coated with sauce.
- Scoop 1 cup rice into bowl; spoon chicken mixture over rice. Serve immediately.