Lemon Chicken Teriyaki Rice Bowl

• 1 cup long grain brown rice
• 2 tablespoons lower sodium soy sauce
• 1/2 teaspoon cornstarch
• 2 tablespoons dark brown sugar
• 4 teaspoons mirin sweet rice wine
• 2 teaspoons fresh lemon juice
• 3 skinless boneless chicken breast halves 6-ounce
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 teaspoons canola oil
• 1 pound broccoli

1. Preheat oven to 400u0b0. 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
2. 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.
3. Place chicken on a cutting board; let stand 5 minutes. Cut chicken into slices. Bring a large saucepan of water to a boil. Add broccoli or other veggies and cook for three minutes
4. Drain. Place 1/2 cup rice in each of 4 bowls; top each serving with 4 ounces chicken and 4 ounces Broccoli.
5. Drizzle about 1 tablespoon remaining soy sauce mixture over each serving.

long grain brown rice, lower, cornstarch, brown sugar, mirin sweet rice wine, lemon juice, chicken, kosher salt, black pepper, canola oil, broccoli

Taken from www.yummly.com/recipe/Lemon-Chicken-Teriyaki-Rice-Bowl-1566778 (may not work)