Lemon Chicken Teriyaki Rice Bowl

Although chicken was moist, sauce was overly sweet and very salty.  Wouldn't make again. 

I doubled the sauce and served w stir fried cabbage. Fantastic, easy and quick.

This was very, very good.  I followed the advice of others and doubled the sauce.  Instead of broccoli I used green beans sauteed in sesame oil with a little garlic, red pepper flakes and scallions.  I got one small bowl - my son went back for seconds and took every last bite!  Easy, fast and oh so good, but if you have a teenager in the house you may want to double the whole recipe - otherwise there will be no leftovers!  

I have discovered these rice bowls through Cooking Light and I love them.  First using brown rice, measured portions, delicious sauce etc. is a great way to reduce calories, eat healthy with great flavor.   I followed the directions as written except substituted broccoli for the broccolini and double the sauce.  I made this for 2 so I used 2-- 4ounce chicken breast and 6 spears of broccoli.  

Plenty for the 3 of us - would be a bit tight portion-wise for 4.  I agree that double sauce would be even better.  I used 2 chicken breast halves.  Pan seared them for 5 minutes and then baked them for 12 minutes, then rested for 5.  Perfectly cooked.  We only used a half pound of broccolini and found it to be just the right amount.  Will definitely make again.  I suggest a little Siracha on the side if you like some added spice.

this was great, and i needed something to make ahead of time and throw together quickly,  to eat after an event.  this was perfect!  also used broccoli, and white wine instead of mirin.  makes a pretty presentation as well.   the sauce is a good one to use with other meats or veggies.  

Didn't have the Mirin in the house, so used another sweet red wine as a substitute. Also used Broccoli instead of Broccolini. A complete meal in a bowl with excellent flavor. I used a meat thermometer to make sure the chicken was fully cooked, but not overcooked.I asked my wife to rate the recipe and she rated it "as willing to eat it once a week." Which is the highest rating she would give.

This was my first attempt at teriyaki chicken and it turned out good with this recipe. Granted a few changes were made. I used apple juice since I didn't have mirin. I used olive oil. Cut up chicken before putting in oven, put in small baking dish, and poured the remainder of the sauce over it, and then baked for 6 minutes.

This recipe came together quickly and easily and got rave reviews at my house. This will definitely go into the rotation. Solid.

The sauce is delicious - we doubled ours. To the reviewer asking about the condensed nutritional info - in the magazine they sometimes offer a bunch of variations on a dish (in this case rice bowls), and those "mini-recipes" come with mini nutritional info. I assume that's to save space, but I don't see why they wouldn't post the full nutritional info online...

Good, but I believe my chicken over cooked; it was a little dry, but the sauce was delicious. I used regular broccoli and brown jasmine rice. What's up with the condensed nutrition information?!

While I don't know if this recipe is worthy of a special occasion I wanted to give this recipe a high rating because it was great. Everyone loved it. So easy to make. Good for you. I will be making this regularly. Made just a couple of small changes. Doubled the amount of brown rice (teenage kids you know) and doubled the amount of sauce. Also substituted chicken breast tenders for whole breasts. I used about .8 lb and it was plenty. Loved that substitution. Sped up the preparation and eliminated the need to rest and slice the breasts. Just make sure to adjust the time. I did about 2 mins in the pan, flipped and followed with about 3 mins in the oven.

Easy dish with good flavor. Healthy and everyone liked