Serves: 4
Total Calories: 901
TO MAKE THE PASTE: In a small bowl combine the lemongrass, chili powder, garlic, and pepper. Whisk in the vegetable oil.
Rinse the chicken breasts under cold water and pat dry with paper towels. Coat evenly with the paste. Cover with plastic wrap and refrigerate for 1 to 2 hours.
TO MAKE THE SAUCE: In a medium saucepan combine the soy sauce, mirin, ginger, sesame oil, and pepper along with 1 cup water. Bring to a boil. Whisk in the cornstarch mixture and cook until thickened slightly. Remove from the heat and set aside.
Remove the stems from the shiitake mushrooms and discard. Wipe the mushrooms clean with a damp paper towel. Brush or spray the mushrooms and green onions generously with vegetable oil. Grill the mushrooms over Direct Medium heat until tender, 8 to 12 minutes, turning once halfway through grilling time. Grill the onions over Direct Medium heat until barely tender, 3 to 4 minutes, turning once halfway through grilling time. Remove the mushrooms and onions from the grill and cut into bite-sized pieces.
Grill the chicken breasts over Direct Medium heat until the meat is firm and the juices run clear, 8 to 12 minutes, turning once halfway through grilling time. Remove the breasts from the grill and cut into bite-sized pieces.
Transfer the mushrooms, onions, and chicken to the sauce and simmer until heated through, 2 to 3 minutes. Spoon the rice into individual serving bowls and spoon the chicken and sauce on top. Serve warm.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Shiitake Chicken Bowl recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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