Chicken Yakitori Rice Bowl

Name: Chicken Yakitori Rice Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
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

Be the first to review this recipe

Recipe by gailanng

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.

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 25mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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.

Submit a Recipe Correction