Lemon-Garlic Chicken Rice Bowl with Broccoli & Soft-Boiled Egg
Juicy garlic-marinated chicken served over fragrant rice, with crisp broccoli and a zesty lemon kick, topped with a soft-boiled egg.
Cuisine: Japanese-inspired
Cooking time: 35 minutes
Serves: 4
Ingredients
- 500 grams boneless skinless chicken thighs
- 4 large, minced garlic cloves
- 1 whole (zest and juice) fresh lemon
- 350 grams broccoli florets
- 4 large eggs
- 240 grams (about 1.25 cups) uncooked Japanese short-grain rice
- 2 tablespoons soy sauce
- 1 tablespoon sake or dry white wine
- 1 tablespoon mirin (or honey + extra soy sauce, see tips)
- 2 tablespoons neutral oil (canola or vegetable)
- 1 teaspoon red chili flakes
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- 1. Rinse rice until water runs clear. Cook rice with 1.5 cups water in a rice cooker or pot.
- 2. Marinate chicken with garlic, lemon zest, soy sauce, sake, mirin, chili flakes, salt, and pepper for 15 minutes.
- 3. Bring a pot of water to boil. Add eggs, simmer 7 minutes for soft yolks. Transfer to ice water.
- 4. Steam or microwave broccoli florets until bright green and just tender (about 3-4 minutes).
- 5. Heat oil in a large pan over medium-high. Sear marinated chicken 4-5 minutes per side until cooked through. Rest 3 minutes, then slice.
- 6. Fluff rice and divide among bowls. Top with sliced chicken, broccoli, halved eggs, and drizzle with lemon juice.
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