Chicken and Mushrooms Rice Bowl A la Stroganoff
If you love beef stroganoff, you will adore the chicken version served over hot rice.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 people
- 6 chicken thigh fillets cut into half-inch strips
- 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.