Japanese Chicken-Scallion Rice Bowl

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4.7 of 5 (3)

Nutritional Info

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

View full nutritional breakdown of Japanese Chicken-Scallion Rice Bowl calories by ingredient

Introduction

This is a delicious, aromatic, protein-rich broth to be served over rice, with Japanese cooking as its origin. If you prefer to omit the traditional sweetness, you can omit the sweetener packets. This is a delicious, aromatic, protein-rich broth to be served over rice, with Japanese cooking as its origin. If you prefer to omit the traditional sweetness, you can omit the sweetener packets.

Minutes to Prepare: 5

Minutes to Cook: 15

Number of Servings: 4

Ingredients

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

Tips

1. If you prefer, you can leave the sweetener/sugar out of this recipe; this will make for a more savory broth.
2. Mirin is a low-alcohol rice wine essential to most Japanese cooking. You may find it in your supermarket with the Asian or gourmet ingredients.
3. If you find this broth is not savory enough, you can add a little salt, garlic powder, and parsley to bring up the flavor a bit, or just salt to taste when served. Be careful not to oversalt, as the chicken broth and soy sauce add quite a bit of sodium already.

Directions

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: 4

Recipe submitted by SparkPeople user AUTIEJ.