Lemon Chicken Teriyaki Rice Bowl Recipe

Name: Lemon Chicken Teriyaki Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat oven to 400u00b0. 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 400u00b0 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.

387

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Lemon Chicken Teriyaki Rice Bowl falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Chicken Teriyaki Rice Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions