Chicken Yakitori Rice Bowl
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 (3 1/2 ounce) bags boil-in-bag basmati rice
- 1⁄4 cup low sodium soy sauce
- 1⁄4 cup mirin (sweet rice wine)
- 3 tablespoons sugar
- 1 tablespoon rice vinegar
- 2 tablespoons chicken broth
- 3 teaspoons peanut oil, divided
- 1 lb boneless skinless chicken thighs
- 8 ounces snow peas, halved lengthwise diagonally
- 1 bunch green onion, cut into 1-inch pieces
directions
- 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 green 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 shallow bowls; top each serving with 1 cup chicken mixture.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!