Lemon Chicken Teriyaki Rice Bowl

Submitted by gailanng

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

 

• Ready In: 35mins
• Ingredients: 12
• 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.