Lemon Teriyaki Chicken Rice Bowls
This homemade teriyaki sauce is a winner in our house. The bowls can easily be made to serve extra guests or for leftovers. Prepare with 4 chicken breasts, make extra rice and lots of vegetables. Many kids will like fixing their own bowls.
Sauce Ingredients:
- ¼ cup soy sauce
- 1 tsp corn starch
- ¼ cup dark brown sugar
- 3 tbsp mirin (sweet rice wine)
- 1½ tbsp fresh lemon juice
Chicken:
- 1 tbsp vegetable oil
- 3-4 chicken breasts
- ¼ tsp salt
- ¼ tsp pepper
Rice and Vegetables:
- 1 cup brown rice
- 3 carrots
- 1 head of broccoli or broccolini
- selection of peppers, snow peas whatever your family likes
Preheat oven to 300° F.
Prepare rice as per instructions.
In a small sauce pan combine sauce ingredients with a whisk. Cook sauce over medium heat until it thickens. Set aside.
Sprinkle chicken with salt and pepper.
Heat large ovenproof skillet over medium high heat. Add oil to coat the bottom of the pan. Pan fry chicken for approximately 4 min, until golden brown and flip. With a spoon pour a thin layer of the sauce over chicken (2 T). Cover skillet with the lid and bake in the oven for 20 minutes or until cooked through.
While chicken is cooking wash and chop vegetables.
Place chicken breasts on a cutting board and let stand 5 minutes.
To the same skillet stir fry your vegetables. (I like to steam carrots and broccoli a bit first as they take longer to cook.)
Slice chicken and prepare bowls adding rice, chicken and vegetables. Drizzle with desired amount of sauce and serve.