Japanese Chicken Scallion Rice Bowl Recipe

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Kitchen Daily
Nutrition per serving    (USDA % daily values)
CAL
392
FAT
16%
CHOL
44%
SOD
29%

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Ingredients for 4 servings

2 tablespoons reduced-sodium soy sauce

1 1/2 tablespoons sugar

1 large egg

1 cup reduced-sodium chicken broth

6 scallions, trimmed and thinly sliced

1 1/2 cups instant brown rice

8 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces

1 tablespoon mirin (see Ingredient note)

2 large egg whites

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