How To Prepare
Prepare instant brown rice according to package directions.
Pour broth into a heavy medium saucepan, along with Splenda, Teriyaki and mirin. Bring to a boil; reduce heat to medium-low.
Stir egg whites 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 deep soup bowls according to your menu portion size and top with the chicken mixture.
TIPS & NOTES
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 Splenda may be substituted for mirin.

Japanese Chicken-Scallion Rice Bowl

Servings

Ingredients

1 1/2 cups instant brown rice
1 cup no salt added chicken broth
2 tablespoons Splenda
3 tablespoons Mrs. Dash Teriyaki Marinade
2 tablespoon mirin, (see Ingredient note)
4 large egg whites
12 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces
8 scallions, trimmed and thinly sliced

Servings

Ingredients

1 1/2 cups instant brown rice
1 cup no salt added chicken broth
2 tablespoons Splenda
3 tablespoons Mrs. Dash Teriyaki Marinade
2 tablespoon mirin, (see Ingredient note)
4 large egg whites
12 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces
8 scallions, trimmed and thinly sliced

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