Bright, tangy, and deeply satisfying! This Lion’s Mane Orange “Chicken” Rice Bowl reinvents takeout at home. Tender chunks of Lion’s Mane mushrooms are fried until golden and tossed in a citrusy glaze made from orange juice, marmalade, and soy sauce.
Lion’s Mane Orange “Chicken” Rice Bowls
Bright, tangy, and deeply satisfying! This recipe reinvents takeout at home.
Bright, tangy, and deeply satisfying! This recipe reinvents takeout at home.
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Yield
2
Ingredients
- 3/4 cup orange juice
- 1/3 cup orange marmalade
- 1 tablespoon soy sauce
- 2 cups vegetable oil, for frying
- 2 cups all-purpose flour, divided
- 1/2 cup whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 ounces Lion’s Mane mushrooms, cut into bite-sized pieces
- 2 cups cooked white rice, kept warm for serving
- 1 cup steamed broccoli florets, kept warm for serving
Instructions
- Combine orange juice, marmalade and soy sauce in a small saucepan over medium-high heat. Bring mixture to a boil, then reduce heat to medium-low and simmer until thickened, about 5 to 7 minutes. Transfer glaze to a large heat-proof bowl and set aside.
- Heat vegetable oil to 350°F in a large skillet over medium-high heat. Meanwhile, combine 1 cup of flour, milk, salt and pepper in a shallow bowl. Whisk until smooth. Place remaining flour into a separate shallow bowl. Dredge mushroom pieces one at a time, first into batter mixture, then coating with flour.
- Carefully place battered mushroom pieces into hot oil and fry until golden-brown and crispy, about 3 to 4 minutes per side. Remove and place onto a paper-towel-lined plate to drain.
- Transfer mushrooms to bowl with reserved orange glaze, and toss to coat.
- To serve, divide rice evenly among 2 bowls and top with orange-glazed mushrooms and steamed broccoli.