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Japanese Chicken-Scallion Rice Bowl

Source: © EatingWell Magazine
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Rating: 4   Reviews: 8 See Reviews
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Active Time:  15 Minutes
Total Time:  20 Minutes
  4 servings, 1 1/2 cups each
Here's the quintessence of Japanese home cooking: an aromatic, protein-rich broth served over rice. Admittedly, Japanese cooking leans heavily on sugar - for a less traditional taste, you could reduce or even omit the sugar.
1 1/2 cups  instant brown rice
1 cup  reduced-sodium chicken broth
1 1/2 tablespoons  sugar
2 tablespoons  reduced-sodium soy sauce
1 tablespoon  mirin (see Ingredient note)
2   large egg whites
1   large egg
8 ounces  boneless, skinless chicken breasts, cut into 1/2-inch pieces
6   scallions, trimmed and thinly sliced

Ingredient note
Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin.
Japanese Chicken-Scallion Rice Bowl Recipe at
Prepare instant brown rice according to package directions.

Pour broth into a heavy medium saucepan, along with sugar, soy sauce and mirin. Bring to a boil; reduce heat to medium-low.

Stir egg whites and whole egg in a small bowl until just mixed. Add chicken to the simmering broth. Gently pour in the egg mixture, without stirring. Sprinkle scallions on top. When the egg starts to firm up, after about 3 minutes, stir it with chopsticks or a knife. (The chicken will be cooked by now). Divide the rice among 4 deep soup bowls and top with the chicken mixture.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Chicken & Rice
Nutrition Facts per Serving
Yield:   4 servings, 1 1/2 cups each
Calories: 262
Fat. Total: 3g
Protein: 22g
Carbohydrates, Total: 47g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 87mg
Sodium: 387mg
% Cal. from Fat: 10%
Spotlight Recipe Review See all 8 reviews »

Rating: 4
by: Christine, CA Reviewed: 10/23/2008
Makes a healthy, easy, tasty one dish meal
I made this the other night for my housemates and they loved it! I had to fudge the recipe a little because I needed to triple the yield, but it came out alright and I will definitely make this again.
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