Japanese Chicken Mushroom And Scallion Rice Bowl

• 1 1/2 cups instant brown rice
• 2 cups reduced-sodium chicken broth
• 1 1/2 tablespoons sugar substitute
• 4 tablespoons reduced sodium soy sauce
• 2 tablespoons mirin
• 2 large egg whites
• 1 large egg
• 8 ounces chicken breasts, boneless and skinless, cut into 1/2-inch pieces
• 6 scallions, trimmed and thinly sliced
• 1/4 cup water chestnut, chopped
• 1 cup assorted mushroom, sliced thinly
• 1 teaspoon chopped red chili pepper

1. Prepare instant brown rice according to package directions.
2. Pour broth into a heavy medium saucepan, along with sugar, soy sauce and mirin. Bring to a boil; reduce heat to medium-low.
3. Add mushrooms to simmering broth.
4. Stir egg whites and whole egg in a small bowl until just mixed. Add chicken to the simmering broth. Gently pour in the egg mixture, without stirring. Spr When the egg starts to firm up, after about 3 minutes, stir it with chopsticks or a knife. (The chicken will be cooked by now.).
5. Add water chestnuts and heat.
6. Divide rice into 4 bowls.
7. Ladle chicken mixture into bowls.
8. Sprinkle with scallions and chili peppers.
9. We prefer our scallions raw, if you like them cooked -- add at the same time as the water chestnuts.

instant brown rice, chicken broth, sugar substitute, soy sauce, mirin, egg whites, egg, chicken breasts, scallions, water, mushroom, red chili pepper

Taken from www.food.com/recipe/japanese-chicken-mushroom-and-scallion-rice-bowl-363264 (may not work)