Killer Chicken with Mushroom, Asparagus, and Red Bell Pepper

Killer Chicken with Mushroom, Asparagus, and Red Bell Pepper

globalmitch 0

"Simple and delicious, this Asian-style chicken recipe is one I've refined over years. I used to spice it up as I love hot food, but this recipe just works better when you let the fresh flavors speak for themselves. You can also leave out the chicken and just make it with two eggs if you want a vegetarian option."

Ingredients 1 h 10 m {{adjustedServings}} servings 1095 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1095 kcal
  • 55%
  • Fat:
  • 47.7 g
  • 73%
  • Carbs:
  • 86.7g
  • 28%
  • Protein:
  • 77.8 g
  • 156%
  • Cholesterol:
  • 276 mg
  • 92%
  • Sodium:
  • 610 mg
  • 24%

Based on a 2,000 calorie diet

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  1. Bring the rice and water to a boil together in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 35 to 40 minutes.
  2. When the rice is nearly done cooking, heat the oil in a large skillet over high heat. Cook the onion in the hot oil until softened, 2 to 3 minutes. Add the chicken, garlic, and ginger to the skillet and continue cooking and stirring until the chicken is completely browned, 7 to 10 minutes. Fold the mushrooms, asparagus, bell peppers, and fish sauce into the chicken mixture; continue cooking just until hot, about 5 minutes. Crack the egg, and scramble it into the mixture. Add the basil leaves to the mixture; cook until the leaves wilt slightly, about 30 seconds. Remove pan from heat immediately. Serve over the basmati rice; garnish with the cilantro and sesame seeds and a drizzle of the tamari soy sauce.
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Reviews 1

  1. 1 Ratings


Very flavorful; just needs a sauce to soak into the rice. I used sushi rice instead of the basmati, because I love stick rice. Overall the dish was good.