Chicken-Mushroom-Rice Toss

Randy Mayor; Melanie J. Clarke

Steamed snow peas or broccoli tossed with soy sauce and sesame seeds makes a nice side for this dish.

Yield: 3 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 395
  • Calories from fat: 16%
  • Fat: 7.2g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 2.5g
  • Protein: 29.9g
  • Carbohydrate: 48g
  • Fiber: 1.7g
  • Cholesterol: 59.5mg
  • Iron: 3.5mg
  • Sodium: 568mg
  • Calcium: 23mg


  • 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
  • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 1 tablespoon sesame oil
  • 1/3 cup chopped green onions
  • 1 tablespoon rice vinegar
  • 2 teaspoons bottled minced garlic
  • 1 teaspoon bottled ground fresh ginger
  • 2 cups thinly sliced shiitake or button mushroom caps (about 4 1/2 ounces)
  • 1 1/2 cups chopped cooked chicken breast (about 9 ounces)


  1. Bring the broth to a boil in a medium saucepan. Add rice; cook uncovered, 10 minutes. Drain rice in a colander over a bowl, reserving 1/4 cup broth; set the rice and broth aside.
  2. While the rice is cooking, heat the sesame oil in a large skillet over medium-high heat. Add the green onions, vinegar, garlic, and ginger; saute for 1 minute. Add mushrooms, sauté 2 minutes. Stir in rice, reserved broth, and chicken. Cook 3 minutes or until the liquid almost evaporates, stirring frequently.
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