Lemon Chicken Teriyaki Rice Bowl
1 cup long-grain brown rice
2 tbsp lower-sodium soy sauce
1/2 tsp cornstarch
2 tbsp dark brown sugar
4 tsp mirin (sweet rice wine)
2 tsp fresh lemon juice
3 (6-ounce) skinless, boneless chicken breast halves
1/4 tsp salt
1/4 tsp black pepper
2 tsp canola oil
1 pound Broccolini, trimmed
Preheat oven to 200 degrees. Cook brown rice according to
directions. Combine soy sauce and cornstarch in a small
saucepan, stirring with a whisk. Add brown sugar, mirin, and
lemon juice; bring to a boil. Cook 1 minute or until thickened.
Sprinkle chicken with salt and pepper. Heat a large ovenproof
skillet over medium-high heat. Add canola oil to pan; swirl to
coat. Add chicken to pan; cook 4 minutes.
Turn; drizzle 1 tablespoon soy sauce mixture over chicken.
Place pan in oven; bake at 200 degrees for 8 minutes or until
done. Place chicken on a cutting board; let stand 5 minutes.
Cut chicken into slices.
Bring a large saucepan of water to a boil. Add Broccolini;
cook 3 minutes or until crisp-tender. Drain.
Place 1/2 cup rice in each of the 4 bowls; top each serving
with 4 ounces chicken and 4 ounces Broccolini.
Drizzle about 1 tablespoon remaining soy sauce mixture over each serving
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