Teriyaki Chicken Bowl With Vegetables And Rice Recipe

INGREDIENTS:

• 2 cups uncooked long-grain brown rice
• 4 tablespoons soy sauce
• 1 teaspoon cornstarch
• 6 tablespoons dark brown sugar
• 4 tablespoons mirin (sweet rice wine)
• 2 tablespoons fresh lemon juice
• ¾ teaspoon sesame oil
• 4 skinless, boneless chicken breasts (about 2 pounds), pounded to even thickness about ½-inch
• Kosher salt, for seasoning chicken
• Freshly ground black pepper, for seasoning chicken
• 1 tablespoon vegetable oil
• 4 cups broccoli florets
• 2 cups sliced zucchini
• 1 cup sliced carrots
• Sesame seeds, for garnishing (optional)

INSTRUCTIONS:

1. Cook brown rice according to package directions.
2. Heat oil over medium-high heat in a large pan or skillet. Season both sides of the chicken breasts with salt and pepper. Place chicken breasts in skillet and cook for 5-8 minutes on each side, or until chicken are cooked through (165°F internal temperature). You may have to work in two batches depending on the size of your pan. Reduce heat to medium if chicken browns too quickly. Transfer chicken to a plate to rest.
3. Meanwhile, steam the vegetables until tender; about 5 minutes for carrots, 4 minutes for broccoli and zucchini.
4. 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, whisking constantly. Brush some sauce on top of each warm piece of cooked chicken, and then slice.
5. Serve the rice bowls into 4 to 6 servings. Add brown rice, vegetables, and then top with sliced pieces of chicken. Drizzle chicken with teriyaki sauce and sprinkle some sesame seeds (if desired). Serve with more sauce on the side.

Source: Jessica Gavin