Dinner

Japanese Chicken-Scallion Rice Bowl is for Dinner.

Japanese Chicken-Scallion Rice Bowl takes 5 minutes to prepare.

Japanese Chicken-Scallion Rice Bowl takes 15 minutes to cook.

Japanese Chicken-Scallion Rice Bowl makes 4 servings.

The ingredients for Japanese Chicken-Scallion Rice Bowl are:

2 Bags Boil-in-Bag Brown Rice (makes 1 cup per bag)
1 Cup Chicken Broth
2 Packets Sweetener/Sugar Substitute (Splenda or Nectresse, for instance. If you prefer to use real sugar, use 1 1/2 tablespoons, and be sure to add it to your calorie counter, for it is not included in this recipe. If you prefer a less sweet taste, omit this ingredient altogether.)
2 Tablespoons Soy Sauce
1 Tablespoon Mirin (Japanese rice cooking wine)
2 Medium Eggs
8 Ounces Boneless, Skinless Chicken Breast, cut in 1/2-inch cubes/pieces
6 Scallions, Medium Length, trimmed and thinly sliced

Here is how you make Japanese Chicken-Scallion Rice Bowl:

1. Prepare rice according to package directions.2. Pour chicken broth into a medium-sized saucepan, along with sweetener, soy sauce, and mirin. Bring to a boil, then reduce heat to medium-low.3. Stir eggs in a small bowl, gently, till just mixed. Do not whip or scramble too much. Add the chicken to the simmering broth. Gently pour in the egg mixture, without stirring. Sprinkle scallions on top. When the eggs begin to firm in the broth, after about three minutes, stir gently with a chopstick or a knife. Allow to simmer an additional 2 to 3 minutes.4. Divide the rice into four portions in deep bowls and top with chicken broth mixture.Serving Size: Makes 4 Servings (about 1 1/2 cups each)Number of Servings: 4Recipe submitted by SparkPeople user AUTIEJ.

The nutritional information for Japanese Chicken-Scallion Rice Bowl is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 265.2

• Total Fat: 3.8 g
• Cholesterol: 121.0 mg
• Sodium: 819.6 mg
• Total Carbs: 38.0 g
• Dietary Fiber: 2.6 g
• Protein: 22.4 g