Chicken Yakitori Rice Bowl

Are you getting tired of all the sweets?  I am not, but my tummy might need a small break. 

This stir fry recipe is actually a bit sweet.  I wanted to try it because of the green veggies.  Greens seem to be lacking from my diet this week.  I guess that is easy to happen when 5 dozen cookies, all different varieties, are staring me down in the kitchen.

Dinner needed greens.  It does a tummy good.  A cookie might have come into the picture for dessert.

Chicken Yakitori Rice Bowl

by Emily Morris

Prep Time: 15 minutes

Cook Time: 20 minutes

Keywords: saute entree chicken Chinese

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Ingredients (serves 4)

• 2 (3.5-ounce) bags boil-in-bag basmati rice
• 1/4 cup lower-sodium soy sauce
• 1/4 cup mirin* (sweet rice wine)
• 3 tablespoons sugar
• 1 tablespoon rice vinegar
• 2 tablespoons fat-free, lower-sodium chicken broth
• 3 teaspoons peanut oil, divided
• 1 pound skinless, boneless chicken thighs
• 8 ounces snow peas, halved lengthwise diagonally
• 1 bunch green onions, cut into 1-inch pieces

Instructions

Cook rice according to package directions, omitting salt and fat.

Combine soy sauce and next 4 ingredients (through broth) in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Remove from heat.

Heat a large nonstick skillet or wok over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add chicken thighs to pan; cook 3 minutes on each side or until browned. Transfer to a cutting board; cool slightly. Cut into (1-inch) strips.

Return pan to medium-high heat; add remaining 1 teaspoon oil to pan. Add snow peas and onions; sauté 2 minutes. Add soy sauce mixture and chicken to pan; cook 2 minutes or until liquid is syrupy and chicken is thoroughly heated, stirring frequently. Place 1 cup rice in each of 4 shallow bowls; top each serving with 1 cup chicken mixture.

*Mirin can be made by mixing equal parts rice vinegar and sugar.

**I substituted chicken thighs with chicken breast. 

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