Mushroom Chicken With Coconut Steamed Rice

imageThis is yet another of my quick-fix rice plates. Whenever I cook meat with vegetables, I normally would use soy sauce to flavor the mixture. For this recipe I experimented with Korean Japchae sauce instead. (It is the sauce I use to make Korean noodles).

For my steamed rice, I thought of cooking it in coconut milk instead of water, topping the cooked rice with some toasted grated coconut.

What a combo, I’d say!


1 cup sliced boneless and skinless chicken breast

1 cup sliced mushrooms

3 cloves garlic, peeled and crushed

1/2 medium onion, sliced

1 medium tomato, cubed

2 tbsps Korean Japchae sauce

Salt and pepper to taste

A pinch of turmeric

1 cup white rice

2 cups coconut milk

1 tbsp grated coconut, toasted

2 tbsps Olive oil

1 tsp sliced green onions and a stem of cilantro for garnish



Cook the rice as you normally would in a rice cooker (combining 1 cup rice and 2 cups coconut milk). While cooking, fluff the rice with a fork to prevent the bottom from burning.

In a large wok, heat Olive oil over medium-high heat.  Add garlic and saute till golden brown.  Add onions and cook for 1 minute.  Add tomatoes and cook for another minute.  Add mushrooms until slightly browned and tender. Add chicken, salt and pepper, turmeric and stir-fry until the chicken is tender (do not overcook chicken).  Reduce heat and add Japchae sauce.  Mix well. Cook for another 2 minutes. Remove from heat and place on a plate.  Garnish with green onions and cilantro. Serve with the coconut rice topped with the toasted grated coconut.


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