Japanese Chicken-Scallion Rice Bowl
Ingredients:
1 1/3 cups instant brown rice
1 to 1 1/2 cups reduced sodium, reduced fat chicken broth
1 1/2 tbsp SplendaŽ
2 tbsp reduced sodium soy sauce
1 tbsp mirin
2 large egg whites
1 large egg
12 to 16 oz boneless, skinless chicken breasts, cut into 1/2-inch pieces
6 scallions, trimmed and thinly sliced
Preparation:
Prepare instant brown rice according to package directions.
Pour broth into heavy medium saucepan, along with sugar, soy sauce and mirin. Bring to a boil; reduce heat to med-low.
Stir egg whites and whole egg in a small bowl until just mixed. Add chicken to simmering broth. Gently pour in the egg mixture, without stirring. Sprinkle scallions on top. When the egg starts to firm up, after about 3 min. stir it with a knife. (The chicken will be cooked by now.)
Divide the rice among 4 deep soup bowls and top with the chicken mixture.
Makes: 4 servings
Serving size: about 1 1/2 cups
LA Exchange: 1/2 Protein, 1 Starch, 1 Condiment
