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Lemon Chicken Teriyaki Rice Bowl
Nb persons: 4
Yield:
Preparation time:
Total time:
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| Chicken, broccolini and rice: What more could you ask for? Our top-rated Asian chicken bowl is flavorful, healthy and comes together quickly for busy weeknights. Pro tip: Double the soy sauce mixture for added flavor. Yield: Ingredients | |
| 1 cup | long-grain brown rice |
| 2 tablespoons | lower-sodium soy sauce |
| 1/2 teaspoon | cornstarch |
| 2 tablespoons | dark brown sugar |
| 4 teaspoons | mirin, (sweet rice wine) |
| 2 teaspoons | fresh lemon juice |
| 3 (6-ounce) | skinless, boneless chicken breast halves |
| 1/4 teaspoon | kosher salt |
| 1/4 teaspoon | black pepper |
| 2 teaspoons | canola oil |
| 1 pound | Broccolini, trimmed |
Preparation
Preheat oven to 400°. 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 400° 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 4 bowls; top each serving with 4 ounces chicken and 4 ounces Broccolini. Drizzle about 1 tablespoon remaining soy sauce mixture over each serving.
Nutritional Information
Amount per serving
Calories 429 Fat 7.1 g Satfat 1.2 g Sodium 578 mg
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