Best Lemon Chicken Teriyaki Rice Bowl Recipes

Sunny's Lemon Teriyaki Chicken and Rice Bowl image

Provided by Sunny Anderson

Time 20m

Yield 4 servings

Number Of Ingredients 14

1 rotisserie chicken, white and dark meat shredded
10 to 12 ounces steamed broccoli (the freezer section works!)
3/4 cup teriyaki sauce
1/2 cup shredded carrots
Zest of 2 lemons plus 1/4 cup lemon juice
1 tablespoon grated fresh ginger
1 tablespoon dark brown sugar
1/2 teaspoon red chile flakes
2 scallions, white and green parts, chopped
1 clove garlic, grated on a rasp grater
Freshly cracked black pepper
4 cups cooked sushi rice
4 sunny-side up eggs
1/2 cup crushed French-fried onions

Steps:

Add the chicken and broccoli to a large bowl and set aside.
In a pot on medium heat, add the teriyaki sauce, carrots, lemon zest and juice, ginger, brown sugar, red chile flakes, scallions, garlic and some black pepper. Cook, stirring, until the mixture bubbles and the sugar is melted, about 5 minutes. Pour the hot sauce over the chicken and broccoli and toss to coat.
Scoop rice evenly into 4 bowls and top with some of the chicken and broccoli mixture, an egg and a sprinkle of French-fried onions.

Lemon Chicken Teriyaki Rice Bowl image

Provided by gailanng

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 12

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)

Steps:

Preheat oven to 400°. Cook brown rice according to directions.
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.).
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 400° for 8 minutes or until done.
Place chicken on a cutting board; let stand 5 minutes. Cut chicken into slices.
Bring a large saucepan of water to a boil. Add Broccolini (string beans or asparagus); 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 Broccolini. Drizzle about 1 tablespoon remaining soy sauce mixture over each serving and a squeeze of Sriracha.

Nutrition Facts : Calories 495.4, Fat 9.2, SaturatedFat 1.6, Cholesterol 108.9, Sodium 794.5, Carbohydrate 58.7, Fiber 2.3, Sugar 9.8, Protein 41.6