Lemon Chicken Teriyaki Rice Bowl

Serves 4


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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