Lemon Chicken Teriyaki Rice Bowl

• 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)

1. Preheat oven to 400u0b0. Cook brown rice according to directions.
2. 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.).
3. 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 400u0b0 for 8 minutes or until done.
4. Place chicken on a cutting board; let stand 5 minutes. Cut chicken into slices.
5. Bring a large saucepan of water to a boil. Add Broccolini (string beans or asparagus); cook 3 minutes or until crisp-tender. Drain.
6. 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.

long grain brown rice, soy sauce, cornstarch, brown sugar, mirin, lemon juice, chicken breast halves, kosher salt, black pepper, canola oil, string beans, garlic sauce

Taken from www.food.com/recipe/lemon-chicken-teriyaki-rice-bowl-529991 (may not work)