Lemony Teriyaki Chicken Bowl
Lemony Teriyaki Chicken Bowl
What You Need:
How to Make It:
Preheat oven to 400°. Cook brown rice according to directions. Combine soy sauce and cornstarch in a small saucepan, stirring. Add brown sugar/molasses, rice wine, and lemon juice. Boil 1 minute or until thickened--stir while boiling. Sprinkle chicken with salt and pepper. Heat a cast iron skillet over medium-high heat. Add cooking 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 uncovered at 400° for 8 minutes or until done. Place chicken on a cutting board; let stand or rest 5 minutes. Cut chicken into bite sized pieces. Bring a large saucepan of water to a boil. Add Broccoli; 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 Broccoli. Drizzle about 1 tablespoon remaining soy sauce mixture over each serving.
This is quick, easy and kid-friendly! If you don't like broccoli, carrots may be substituted. Baby carrots or carrots cut into medallion sized pieces will work best.
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