teaspoons canola oil or 2 teaspoons other vegetable oil
lb Broccolini, trimmed (can sub fresh string beans or asparagus)
sriracha asian garlic sauce (optional)
Serving Size: 1 (199) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 83 g17 %
Total Fat 9.2 g14 %
Saturated Fat 1.6 g7 %
Cholesterol 108.9 mg
Sodium 794.5 mg
Dietary Fiber 2.3 g9 %
Sugars 9.8 g39 %
Protein 41.6 g
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. (Avoid re-dipping spoon after tasting. Enzymes in saliva break down cornstarch and make watery. That is in my humble opinion.).
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 (string beans or asparagus); 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 and a squeeze of Sriracha.