Easy Chicken Yakitori Rice Bowl


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.

Chicken Yakitori Rice Bowl

Ingredients

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

See More: Superfast Kid-Friendly Recipes

Preparation

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

2. 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.

3. 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.

4. 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.

3.067115
Ratings298

Related

Like this story? Get updates by email, facebook and twitter
Get daily food and wine coverage


Latest from The Daily Meal

Rob Rosenthal on the Street: Halloween and Pumpkin Spice

Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human