Mushroom Chicken with Hot Dog Rice (Easy Family Dinner)
This mushroom chicken with hot dog rice is a bold, comforting fusion dish featuring tender soy-braised chicken in a rich garlic mushroom sauce, served over fluffy rice mixed with smoky seared hot dogs and peas.
Servings: 8 servings
Ingredients
Soy Chicken with Mushrooms
- 2½ pounds Chicken breast cut into large chunks (about half the size of your palm)
- ⅓ cup Olive oil
- 8 Garlic cloves sliced
- 1 8 ounces can Mushrooms drained
- ½ teaspoon Black pepper
- 1-1½ teaspoon Salt to taste
- ½ cup Soy sauce or coconut aminos
- ⅓ cup Vinegar
- 1 tablespoon Lemon juice
- 3 cups Water
- 3 tablespoons Starch
Hot Dogs and Peas Rice
- 2 cups Long grain rice washed and drained
- 4 cups Water
- 2 teaspoons Salt
- 1 tablespoon Olive oil or butter
- 1 package Hot dogs sliced into coins
- ½ cup Peas
Instructions
Soy Chicken with Mushrooms
- Cut the chicken into large chunks, about half the size of your palm.
- Heat olive oil in a medium pot over high heat. Add the chicken in a single layer and sear for about 3 minutes per side, until lightly golden on the outside.
- Turn the heat off. Add the black pepper, salt, sliced garlic, drained mushrooms, soy sauce, vinegar, and lemon juice.
- In a separate bowl, whisk together the 3 cups of water and 3 tablespoons of starch until fully dissolved and smooth. Pour this mixture into the pot.
- Turn the heat back on high and gently mix everything together. Bring the pot to a boil. As it reaches a boil, the sauce will begin to thicken slightly.
- Once boiling, reduce to a gentle simmer and cook for about 10 minutes, allowing the chicken to finish cooking and the sauce to thicken.
- Serve warm over the hot dogs and peas rice.
Hot Dogs and Peas Rice
- Heat olive oil in a skillet over medium heat. Add the sliced hot dogs and peas and sauté for about 2 minutes, just until lightly seared and heated through. Set aside.
- In a medium pot, add olive oil (or butter), the washed and drained rice, 4 cups of water, and salt.
- Bring to a boil and allow it to boil for 1 minute. Reduce the heat to low, cover, and cook for 15 minutes without lifting the lid.
- Turn off the heat and let the rice rest, covered, for 10 minutes.
- Fluff with a fork, then gently mix in the cooked hot dogs and peas.
- Serve together with the soy chicken.
Video
Notes
Sear the hot dogs first: The 2-minute sauté gives the rice a smoky, caramelized flavor. Skipping this step leaves them bland.
Use cold water for cornstarch: Always mix cornstarch with cold water to avoid lumps and ensure a smooth, thick sauce. Warm or hot water causes the starch to seize immediately into lumps.
Sear the chicken: Cook the chicken over high heat for a few minutes per side to develop color and flavor. It also helps the pieces hold their shape. Raw chicken added directly to the sauce liquid produces a paler, less flavorful result.
Let the rice rest: Keep the lid on for 10 minutes after cooking. This step ensures fluffy, evenly cooked rice.
Fluff with a fork: The tines of a fork keep the grains light and separate, while a spoon can make the rice clumpy.
Serve it simply: The hot dog and peas rice is flavorful enough to enjoy on its own, especially for quick meals or kid-friendly plates.
Nutrition
Serving: 8servings | Calories: 460kcal | Carbohydrates: 43g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 2007mg | Potassium: 647mg | Fiber: 1g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 2mg