Shiitake Mushroom + Bok Choy Rice Bowl

Last Sunday I was desperately craving a hearty rice bowl.  Quite the odd thing to be craving, if you ask me!  Nonetheless, that night I set out to make a rice bowl to top all rice bowls.

Brown rice with Shiitake mushrooms, bok choy, grilled chicken, baby corn, snap peas, broccoli and a savory, spicy honey soy sauce dressing.  You could easily omit the chicken for a satisfying vegetarian rice bowl, too.  Or sub the chicken for some roasted tofu cubes!

Shiitake + Bok Choy Rice Bowl | Hugs ‘n Kitchen

Doesn’t that dressing look mouthwatering?  It’s a divine combination of soy sauce, honey, dried ginger, lemon juice, red pepper flakes and sesame oil.  Oh, the flavors!

Shiitake + Bok Choy Rice Bowl | Hugs ‘n Kitchen

This was my first time cooking with Shiitake mushrooms and bok choy.  They were FANTASTIC!  I can’t wait to make more dishes with both ingredients, and to re-create this rice bowl.

Shiitake + Bok Choy Rice Bowl | Hugs ‘n KitchenShiitake + Bok Choy Rice Bowl | Hugs ‘n KitchenI packed this bowl full of delicious vegetables – but you could honestly add anything you have in your fridge or whatever veggies appeal most to you.  I just love baby corn.  And broccoli.  And snap peas!  They provided a great range of textures in this bowl.

Shiitake + Bok Choy Rice Bowl | Hugs ‘n KitchenPlus, as you know, we love heat so I topped our bowls with extra red pepper flakes and some garlic chili sauce on the side.

Shiitake + Bok Choy Rice Bowl | Hugs ‘n KitchenShiitake + Bok Choy Rice Bowl | Hugs ‘n KitchenI also wanted to point out the gorgeous cutting board displayed under the rice bowls.  Did you get a good look at it?  My best friend surprised me with this for my birthday! Isn’t it awesome!?  It’s so beautiful I’m still terrified to actually chop anything on it, for fear that I’ll ruin it, so for now I use it as a serving platter.

Hugs ‘n KitchenQuite possibly the coolest gift ever.

Seriously, though.  You must try this rice bowl.  It makes wonderful leftovers for lunch the next day, too, which is always a bonus!  Plus, it’s almost as delicious cold as it is hot.

Hugs, kisses + yummy dishes… xoxo


Shiitake Mushroom + Bok Choy Rice Bowl

  • Total Time: 1 hour (including rice cooking + chicken grilling time)
  • YIELDS 4 servings


  • 1/4 cup freshly squeezed lemon juice
  • 2 Tablespoons + 2 teaspoons gluten-free soy sauce
  • 2 Tablespoons + 2 teaspoons honey (or agave)
  • 1 teaspoon (or more!) red pepper flakes
  • 1 teaspoon ground dried ginger
  • (to taste) salt + black pepper
  • 1/4 cup sesame oil
  • 4 medium boneless, skinless chicken breasts, seasoned + grilled
  • 4 cups cooked brown rice
  • 2 Tablespoons olive oil
  • 2 cups large Shiitake mushrooms, sliced
  • 3 bunches baby bok choy, rinsed and sliced
  • 2 medium garlic cloves, minced
  • 2-3 cups broccoli, cut into small florets and steamed/boiled
  • 1 1/2 cups snap peas, steamed/boiled
  • 1 can baby corn, drained
  • 1/2 cup roasted, chopped cashews
  • 1/2 cups fresh cilantro, chopped


  1. To prepare the dressing, whisk together the lemon juice, soy sauce, honey, red pepper flakes, dried ginger, salt and black pepper.  Slowly whisk in the sesame oil until combined.
  2. In a medium sauté pan, heat the olive oil over medium heat until warm.  Add the sliced Shiitake mushrooms and the minced garlic, stirring often to prevent burning, for about four minutes.
  3. Add the sliced bok choy and cook for another four minutes until bok choy has wilted slightly and mushrooms are soft.
  4. Scoop brown rice into the bottom of the bowl.
  5. Top with the mushrooms, garlic and bok choy mixture.
  6. Top with steamed broccoli, snap peas and baby corn.
  7. Top with sliced, grilled chicken.
  8. Top with toasted cashews and fresh cilantro to taste.
  9. Drizzle dressing on top of bowls and serve extra dressing on the side.
  10. Sprinkle with extra red pepper flakes or top with a dollop of garlic chili sauce for some more heat!

Recipe adapted from Foodness Gracious.

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