Chicken Yakitori Rice Bowl

Chicken Yakitori Rice Bowl Recipe
Photo: Johnny Autry; Styling: Missie Neville Crawford
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.

Yield:

Serves 4

Recipe from

Cooking Light

Nutritional 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

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

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.

Note:

Laraine Perri,

Cooking Light

December 2012
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