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Rolling Sauce

Chili-Garlic Chicken Rice Bowl

Sautéed mushrooms, chili-garlic dressed rotisserie chicken, and a crisp cucumber-radish salad over white rice — a restaurant-style bowl in 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 people
Course: Dinner
Cuisine: American / Global-inspired
Ingredients Method Notes

Ingredients
  

Bowl
  • - 2 cups shredded rotisserie chicken
  • - 2 cups cooked white rice
  • - 2 cups sliced cremini or shiitake mushrooms
  • - 1 cup thinly sliced cucumber
  • - 4 radishes thinly sliced
  • - 1 tbsp neutral oil
Dressing
  • - 3 tbsp chili-garlic sauce sambal oelek or similar
  • - 2 tbsp soy sauce
  • - 1 tbsp sesame oil
  • - 1 tbsp rice vinegar
To Serve
  • - Fresh cilantro or sliced scallions

Method
 

  1. Whisk together the chili-garlic sauce, soy sauce, and sesame oil.
  2. Toss chicken with half the dressing. Stir rice vinegar into the remaining dressing, then toss with cucumber and radishes.
  3. Heat oil in a skillet over medium-high heat. Add mushrooms and cook 5–6 minutes, undisturbed, until deeply golden. Season with a pinch of salt.
  4. Build bowls: rice base, then chicken and mushrooms on one side, cucumber-radish salad on the other.
  5. Scatter cilantro or scallions over everything. Serve immediately.

Notes

  • Storage: Store components separately for up to 3 days. Assemble fresh bowls when eating.
  • Swap: Use brown rice, farro, or cauliflower rice as the base. Swap sambal for Sriracha mixed with minced garlic.