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Japanese Chicken-Scallion Rice Bowl

Victoria Abbott Riccardi
  • 20 minutes
  • Serves 4

INGREDIENTS

8 oz

Chicken breasts, boneless skinless

6

Scallions

1

Egg, large

2

Egg whites, large

1 cup

Chicken broth, reduced-sodium

1 tbsp

Mirin

2 tbsp

Soy sauce, reduced-sodium

1 1/2 cups

Brown rice, instant

1 1/2 tbsp

Sugar