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Miso Chicken & Mushroom Rice Bowl

Poached chicken breast with sauteed mushrooms, kale and steamed rice dressed in miso
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: lunch, meal prep
Cuisine: Japanese
Keyword: chicken, mushrooms, rice, shiitake
Servings: 5 servings
Calories: 501kcal


  • 1 kg chicken breast- poached & diced
  • ½ tbsp olive oil
  • 100 g swiss brown mushrooms- cleaned & sliced
  • 125 g portobello mushrooms- cleaned and sliced
  • 10 dried shiitake mushrooms- soaked for 2-3 hours and drained, then sliced
  • 2 cloves garlic- minced
  • 2 tsp ginger- minced
  • 1 tbsp sesame seeds- white & black, lightly toasted
  • 5 fresh radish- thinly sliced
  • 5-8 stems curly kale- cleaned, de-stemmed and shredded
  • 2-3 cups steamed jasmine rice
  • 2-3 stems spring onions- thinly sliced
  • 30 g toasted walnuts

Miso Dressing

  • 1 tbsp miso paste
  • 2 tbsp rice wine vinegar
  • ½ tbsp mirin
  • ½ tbsp honey
  • ½ tbsp sesame oil
  • 1 tsp freshly minced ginger


  • Poach the diced chicken breast in boiling water- about 7-10 minutes. Shred the cooked chicken once cooled.
  • In a large frying pan, heat the olive oil on medium-high heat. Add the mushrooms, garlic and ginger, sesame seeds and season with salt & pepper. Saute for 6-8 minutes or until the mushrooms are golden brown. Remove from heat.
  • Divide the chicken, mushrooms and remaining ingredients into 5 lunchboxes or bowls.
  • Whisk together all of the ingredients for the miso dressing in a small bowl. Pour over the rice bowls or set aside until ready to serve
  • Top each bowl with spring onions and toasted walnuts


Calories: 501kcal
Carbs: 39.5g | Fat: 11.9g | Protein: 71.2g