Rating: 4 stars
12 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light December 2012

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Credit: Johnny Autry; Styling: Missie Neville Crawford

Recipe Summary test

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package directions, omitting salt and fat.

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  • 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 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.

Nutrition Facts

441 calories; fat 8g; saturated fat 1.7g; mono fat 3g; poly fat 2.3g; protein 29.4g; carbohydrates 59.9g; fiber 2.6g; cholesterol 94mg; iron 3.2mg; sodium 511mg; calcium 71mg.
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