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Chicken Yakitori Rice Bowl

Photo: Johnny Autry; Styling: Missie Neville Crawford
Yield Serves 4
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.

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

Nutrition Information

  • calories 441
  • fat 8 g
  • satfat 1.7 g
  • monofat 3 g
  • polyfat 2.3 g
  • protein 29.4 g
  • carbohydrate 59.9 g
  • fiber 2.6 g
  • cholesterol 94 mg
  • iron 3.2 mg
  • sodium 511 mg
  • calcium 71 mg

How to Make It

  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.