How to Cook Chicken and Mushrooms Rice Bowl A la Stroganoff

Chicken and Mushrooms Rice Bowl A la Stroganoff

If you love beef stroganoff, you will adore the chicken version served over hot rice.
Course Breakfast
Cuisine International
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 people
Author Connie Veneracion


  • 6 chicken thigh fillets cut into half-inch strips
  • salt
  • pepper
  • ¼ cup butter
  • 300 grams shimeji mushrooms root ends cut off and discarded
  • ¼ cup sweet peas (optional)
  • ¾ cup sour cream
  • cooked rice to serve
  • chopped parsley to garnish


  • Place the chicken strips in a bowl. Add 2 teaspoons salt and ¼ teaspoon pepper. Mix well.
  • Heat the butter in a frying pan.
  • Spread the chicken strips in the hot butter. Cook for about three minutes over medium-high heat without disturbing to allow the undersides to brown.
  • Stir the chicken and cook for another three minutes.
  • Add the mushrooms and peas, if using, to the chicken and cook, stirring once or twice, for about two minutes.
  • Pour in the sour cream and stir. Cook just until bubbly.
  • Turn off the heat. Taste the sauce. Add more salt and pepper, if needed.
  • To serve, ladle the chicken, mushrooms and sauce over hot rice and sprinkle with chopped parsley.