Chicken-Scallion Rice Bowl

Name: Chicken-Scallion Rice Bowl
Yield: 4
Ingredients: 6 cups reduced-sodium chicken broth; 2 cups water; 2 tablespoons mirin; 1 tablespoon fish sauce; 1 bunch scallions (about 6); 4 ounces shiitake mushrooms, caps thinly sliced, stems reserved; 1 (2-inch) piece fresh ginger, peeled and sliced; 6 garlic cloves, sliced; 1 small bunch basil, plus basil leaves, for serving; 1 large chicken breast (about 12 ounces); 1/2 to 1 red jalapeno, thinly sliced (seeds and ribs removed for less heat, if desired); 1 cup frozen shelled edamame, thawed; 3 ounces (1 cup) julienned jicama; Kosher salt; 2 cups hot cooked brown rice; Lime wedges, serving suggestion

Chicken-Scallion Rice Bowl was pinched from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-scallion-rice-bowl-recipe/index.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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6 cups reduced-sodium chicken broth

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2 cups water

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2 tablespoons mirin

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1 tablespoon fish sauce

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1 bunch scallions (about 6)

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4 ounces shiitake mushrooms, caps thinly sliced, stems reserved

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1 (2-inch) piece fresh ginger, peeled and sliced

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6 garlic cloves, sliced

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1 small bunch basil, plus basil leaves, for serving

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1 large chicken breast (about 12 ounces)

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1/2 to 1 red jalapeno, thinly sliced (seeds and ribs removed for less heat, if desired)

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1 cup frozen shelled edamame, thawed

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3 ounces (1 cup) julienned jicama

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Kosher salt

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2 cups hot cooked brown rice

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Lime wedges, serving suggestion

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