Chicken Yakitori Rice Bowl
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Mirin is a rice wine low in alcohol, and most of it cooks off in this recipe. For a nonalcoholic substitute, use a mixture of equal parts rice vinegar and sugar. From The Daily Meal.
- Ready In:
- 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
- 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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