Lemon chicken teriyaki rice bowl recipe

Name: Lemon chicken teriyaki rice bowl recipe
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: Asian, Japanese
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

6 steps

Prep:35minCook:30min

Easy home made stir fry We've replaced the sauce ingredients with a store-bought coconut amino teriyaki sauce. Instead of broccolini we just use regular broccoli, green pepper, or whatever veggies you like in a stir fry. Either throw them on a cookie sheet with a little olive oil and let them roast in the oven while you make the rest, or steam them in the microwave! Snow peas and mushrooms work too. 😄 Top with some spicy condiments if desired. double the sauce substituted chicken breast tenders for whole breasts. I used about .8 lb and it was plenty. Loved that substitution. Sped up the preparation and eliminated the need to rest and slice the breasts. Just make sure to adjust the time. I did about 2 mins in the pan, flipped and followed with about 3 mins in the oven.

Updated at: Thu, 17 Aug 2023 03:37:05 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories202.1 kcal (10%)

Total Fat3.4 g (5%)

Carbs33 g (13%)

Sugars5.9 g (7%)

Protein10.5 g (21%)

Sodium290.2 mg (15%)

Fiber2.4 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 cuplong-grain brown rice

2 tablespoonslower-sodium soy sauce

½ teaspooncornstarch

2 tablespoonsdark brown sugar

4 teaspoonsmirin

sweet rice wine

2 teaspoonsfresh lemon juice

6 ounceskinless boneless chicken breast halves

¼ teaspoonkosher salt

¼ teaspoonblack pepper

2 teaspoonscanola oil

1 poundBroccolini

trimmed

Instructions

Step 1

Preheat oven to 400°. Cook brown rice according to directions.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Bring a large saucepan of water to a boil. Add Broccolini; cook 3 minutes or until crisp-tender. Drain.

Step 6

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.