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Sunny's Lemon Teriyaki Chicken and Rice Bowl

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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1 rotisserie chicken, white and dark meat shredded

10 to 12 ounces steamed broccoli (the freezer section works!) 

3/4 cup teriyaki sauce 

1/2 cup shredded carrots 

Zest of 2 lemons plus 1/4 cup lemon juice 

1 tablespoon grated fresh ginger 

1 tablespoon dark brown sugar 

1/2 teaspoon red chile flakes 

2 scallions, white and green parts, chopped

1 clove garlic, grated on a rasp grater

Freshly cracked black pepper 

4 cups cooked sushi rice 

4 sunny-side up eggs 

1/2 cup crushed French-fried onions 


  1. Add the chicken and broccoli to a large bowl and set aside.
  2. In a pot on medium heat, add the teriyaki sauce, carrots, lemon zest and juice, ginger, brown sugar, red chile flakes, scallions, garlic and some black pepper. Cook, stirring, until the mixture bubbles and the sugar is melted, about 5 minutes. Pour the hot sauce over the chicken and broccoli and toss to coat.
  3. Scoop rice evenly into 4 bowls and top with some of the chicken and broccoli mixture, an egg and a sprinkle of French-fried onions.