Lemon Chicken Teriyaki Rice Bowl

Consider doubling the sauce, but if doing so, try reducing the brown sugar. Recipe from CookingLight.

• Ready In: 35 mins
• Serves: 3-4

Ingredients

• 1  cup long grain brown rice
• 2  tablespoons low sodium soy sauce
• 1⁄2 teaspoon cornstarch
• 2  tablespoons dark brown sugar or 2  tablespoons light brown sugar
• 4  teaspoons mirin (sweet rice wine)
• 2  teaspoons fresh lemon juice
• 3 (6 ounce)  boneless skinless chicken breast halves
• 1⁄4 teaspoon kosher salt (not table salt)
• 1⁄4 teaspoon black pepper
• 2  teaspoons canola oil or 2  teaspoons  other  vegetable oil
• 1  lb  Broccolini, trimmed (can sub fresh string beans or asparagus)
•  sriracha asian  garlic sauce (optional)

Directions

1. Preheat oven to 400°. Cook brown rice according to directions.
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. (Avoid re-dipping spoon after tasting. Enzymes in saliva break down cornstarch and make watery. That is in my humble opinion.).
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. Place pan in oven; bake at 400° for 8 minutes or until done.
4. Place chicken on a cutting board; let stand 5 minutes. Cut chicken into slices.
5. Bring a large saucepan of water to a boil. Add Broccolini (string beans or asparagus); cook 3 minutes or until crisp-tender. Drain.
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 and a squeeze of Sriracha.