Lemon Chicken Teriyaki Rice Bowl

  • 13 Jan - 19 Jan, 2018
  • Mag The Weekly
  • Cookery


· 1 cup long-grain brown rice, cooked

· 2tbsp lower-sodium soy sauce

· ½ tsp cornstarch

· 2tbsp dark brown sugar

· 4tsp rice vinegar mixed with 2tsp sugar

· 2tsp fresh lemon juice

· 3 (6-oz.) skinless, boneless chicken breast halves

· ¼ tsp salt

· ¼ tsp black pepper

· 2tsp oil

· 1lb. broccolini, trimmed


Preheat oven to 200°C. Combine soy sauce and cornstarch in a small saucepan, stirring with a whisk.
Add brown sugar, vinegar mix and lemon juice, and bring to a boil. Cook for a minute or until thickened then sprinkle chicken with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add oil to pan and swirl to coat. Add chicken to the pan and cook for about four minutes.
Turn and drizzle a tablespoon of soy sauce mixture over and place the pan in the oven; bake at 200°C for about eight minutes or until done. Place chicken on a cutting board; let it stand for five minutes then cut into slices. Bring a large saucepan of water to a boil. Add broccolini and cook for about three minutes or until crisp-tender then drain. Place half cup rice in each of the four bowls; top each serving with four ounces of chicken and broccolini. Drizzle about a tablespoon of remaining soy sauce mixture over each serving.