Lemon Chicken Teriyaki Rice Bowl - cooking recipe

Ingredients

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)

Preparation

Preheat oven to 400\u00b0. 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\u00b0 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.