This Truffle-Soy Glazed Chicken & Black Garlic Fried Rice Bowl is a luxurious dish that perfectly balances savory, earthy, and umami flavors. Crispy chicken glazed in a soy-truffle sauce is paired with rich black garlic-infused fried rice, charred bok choy, and shiitake mushrooms. A drizzle of creamy truffle aioli adds the final touch of indulgence. 🍄🍗✨
Truffle-Soy Glazed Chicken & Black Garlic Fried Rice Bowl 🍄🍗✨
Ingredients:
• For the Truffle-Soy Glazed Chicken:
• 2 boneless, skinless chicken breasts (or thighs)
• 2 tbsp soy sauce
• 1 tbsp truffle oil (or truffle-infused olive oil)
• 1 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp sesame oil
• 1 tbsp vegetable oil (for cooking)
• Salt and pepper, to taste
• For the Black Garlic Fried Rice:
• 2 cups cooked jasmine rice (preferably cold)
• 2 tbsp vegetable oil
• 2 tbsp black garlic, minced (or regular garlic if unavailable)
• 1/2 cup shiitake mushrooms, sliced
• 1/4 cup green onions, chopped
• 1 egg, scrambled (optional for extra richness)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• Salt and pepper, to taste
• For the Charred Bok Choy & Shiitake Mushrooms:
• 2 baby bok choy, halved
• 1/2 cup shiitake mushrooms, sliced
• 1 tbsp olive oil
• Salt and pepper, to taste
• For the Truffle Aioli:
• 1/4 cup mayonnaise
• 1 tbsp truffle oil
• 1 tsp lemon juice
• 1/2 tsp garlic powder
• Salt and pepper, to taste
Instructions:
1. Make the Truffle-Soy Glazed Chicken:
• In a small bowl, combine soy sauce, truffle oil, honey, rice vinegar, minced garlic, and sesame oil. Whisk together to create the glaze.
• Season the chicken breasts or thighs with salt and pepper. Heat vegetable oil in a skillet over medium-high heat. Cook the chicken for 5-7 minutes per side until golden brown and cooked through.
• During the last 2 minutes of cooking, pour the truffle-soy glaze over the chicken, allowing it to simmer and coat the chicken. Once cooked, remove the chicken from the pan and let it rest for a few minutes before slicing it into strips.
2. Make the Black Garlic Fried Rice:
• Heat vegetable oil in a large pan or wok over medium heat. Add the black garlic (or regular garlic) and sauté for about 1 minute, until fragrant.
• Add the sliced shiitake mushrooms and cook until tender, about 2-3 minutes.
• Add the cold rice to the pan, breaking up any clumps, and stir-fry for 3-4 minutes until heated through.
• Stir in soy sauce, sesame oil, and season with salt and pepper to taste. If using, push the rice to one side of the pan, scramble the egg on the other side, and then stir it into the rice.
3. Char the Bok Choy & Shiitake Mushrooms:
• Heat olive oil in a separate pan over medium-high heat. Add the halved bok choy and sliced shiitake mushrooms. Cook for 2-3 minutes until the bok choy is charred and the mushrooms are tender. Season with salt and pepper to taste.
4. Make the Truffle Aioli:
• In a small bowl, whisk together mayonnaise, truffle oil, lemon juice, garlic powder, and salt and pepper until smooth and creamy.
5. Assemble the Bowl:
• Start by adding a base of black garlic fried rice to each bowl.
• Top with sliced truffle-soy glazed chicken, charred bok choy, and shiitake mushrooms.
• Drizzle with the creamy truffle aioli and garnish with extra green onions or sesame seeds if desired.
6. Serve:
• Serve immediately for a warm, flavorful meal that combines rich, earthy flavors with crispy, tender ingredients!
Servings: 4
Calories: Approx. 550-650 per serving (depending on portion sizes and toppings)
This Truffle-Soy Glazed Chicken & Black Garlic Fried Rice Bowl is a luxurious and indulgent dish that balances savory, spicy, and earthy flavors. With crispy chicken, rich fried rice, and the creamy touch of truffle aioli, it’s a perfect meal for special occasions or a weeknight dinner with a gourmet twist! 🍄🍗✨