Lemon Chicken Teriyaki Rice Bowl

You guys!  This weather is AMAZING.  After work yesterday I decided to take a stack of cookbooks outside and just browse while letting the sunshine warm my back.  I’ve missed the sun and 70+ degree days.

Last night’s dinner was pretty amazing, too.

Chicken + Rice + Broccolini is the base of this dinner in a bowl and the sauce is where all the flavor is at.

Start cooking your rice first – this is what takes the most time.  I decided to cook our rice in beef broth (I had some in the fridge and it adds SO much flavor).  I also added the juice from half a lemon right before plating the rice.

Go ahead and put on a pot of water so that it can come to a boil so you can cook your broccolini.  The broccolini only needs about 3 minutes to cook but dangggg, it takes water a long time to boil.

The sauce is a mix of soy sauce (or tamari) with a cornstarch to thicken everything up.  To that mixture, brown sugar, mirin, and lemon juice.  Allow this to come to a boil and then cook for a minute or two until it thickens.

Now for the chicken – simply season with S&P and sear on the stovetop for about 4-6 minutes (depending on the size of your chicken).  Flip, top with a little bit of the sauce and then place in the oven to finish cooking, about 10 minutes.  Let rest and then slice.

In the bowl – rice on the bottom, a little broccolini, sliced chicken, and the full-of-flavor sauce.  I also topped it all with some sliced green onions.  Why let them go to waste?


So many flavors – so many textures.  And so much light!



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