Shiitake Chicken Bowl Recipes

Steps:

• In a small bowl, combine the vinegar and sugar. Add cucumber and toss to coat; set aside., In a large skillet, saute mushrooms in canola oil until tender. Add garlic and ginger; cook 1 minute longer. Remove from the heat., In a large bowl, combine the soy sauce, sesame oil, onions, salt, pepper flakes and mushrooms. Crumble chicken over mixture and mix well. Shape into 18 patties., Grill burgers, covered, on a greased grill rack over medium heat until a thermometer reads 165° and juices run clear, 3-4 minutes on each side., For sauce, in a small saucepan, combine the water, peanut butter, brown sugar, rice vinegar, soy sauce, cornstarch and chili sauce until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes., Serve burgers on rolls with sauce and sliced cucumber.

Steps:

• Sprinkle the chicken breasts with salt and pepper.
• Heat the oil in a heavy skillet and add the chicken breasts, the mushrooms and the onions. Cook about 5 minutes over medium heat or until lightly browned. Turn the pieces and cook 5 minutes more, shaking the pan and turning the mushrooms and onions so they brown evenly. Remove chicken breasts, and keep them warm. Pour off fat from the pan.
• Add the rosemary and shallots and cook briefly, until wilted. Add the wine and cook, stirring and scraping to dissolve the brown particles that cling to the skillet.
• When the wine is almost reduced by half, blend in the chicken broth. Continue cooking and when the sauce is reduced by half, stir in the butter. Remove pan from stove immediately. Pour sauce over chicken, sprinkle with the parsley and serve.

Steps:

• TO MAKE THE PASTE: In a small bowl combine the lemongrass, chili powder, garlic, and pepper. Whisk in the vegetable oil. Rinse the chicken breasts under cold water and pat dry with paper towels. Coat evenly with the paste. Cover with plastic wrap and refrigerate for 1 to 2 hours. TO MAKE THE SAUCE: In a medium saucepan combine the soy sauce, mirin, ginger, sesame oil, and pepper along with 1 cup water. Bring to a boil. Whisk in the cornstarch mixture and cook until thickened slightly. Remove from the heat and set aside. Remove the stems from the shiitake mushrooms and discard. Wipe the mushrooms clean with a damp paper towel. Brush or spray the mushrooms and green onions generously with vegetable oil. Grill the mushrooms over Direct Medium heat until tender, 8 to 12 minutes, turning once halfway through grilling time. Grill the onions over Direct Medium heat until barely tender, 3 to 4 minutes, turning once halfway through grilling time. Remove the mushrooms and onions from the grill and cut into bite-sized pieces. Grill the chicken breasts over Direct Medium heat until the meat is firm and the juices run clear, 8 to 12 minutes, turning once halfway through grilling time. Remove the breasts from the grill and cut into bite-sized pieces. Transfer the mushrooms, onions, and chicken to the sauce and simmer until heated through, 2 to 3 minutes. Spoon the rice into individual serving bowls and spoon the chicken and sauce on top. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.