Japanese Chicken-Scallion Rice Bowl
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