Lemon Chicken Teriyaki Rice Bowl
Chicken, broccoli 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.
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
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 Broccoli; 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 Broccoli. Drizzle about 1 tablespoon remaining soy sauce
mixture over each serving.