Chicken Yakitori Rice Bowl

Name: Chicken Yakitori Rice Bowl
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Asian, Japanese
Ingredients: 198 grams boil-in-bag basmati rice; 1 bunch green onions, cut into 1-inch pieces; 2 Tbsps fat-free, lower-sodium chicken broth; 59 milliliters lower-sodium soy sauce; 59 milliliters mirin (sweet rice wine); 3 teaspoons peanut oil, divided; 1 Tbsp rice vinegar; 454 grams skinless, boneless chicken thighs; 227 grams snow peas, halved lengthwise diagonally; 3 Tbsps sugar

Chicken Yakitori Rice Bowl might be a good recipe to expand your main course recipe box. One portion of this dish contains approximately 28g of protein, 8g of fat, and a total of 434 calories. This recipe serves 4. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have sugar, rice vinegar, lower-sodium chicken broth, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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

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Rice

Salt

Combine soy sauce and next 4 ingredients (through broth) in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes.

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Soy Sauce

Broth

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Sauce Pan

Remove from heat.

Heat a large nonstick skillet or wok over medium-high heat.

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Frying Pan

Wok

Add 2 teaspoons oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add chicken thighs to pan; cook 3 minutes on each side or until browned.

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Chicken Thighs

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Frying Pan

Transfer to a cutting board; cool slightly.

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Cutting Board

Cut into (1-inch) strips.

Return pan to medium-high heat; add remaining 1 teaspoon oil to pan.

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Cooking Oil

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Frying Pan

Add snow peas and onions; saut 2 minutes.

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Snow Peas

Onion

Add soy sauce mixture and chicken to pan; cook 2 minutes or until liquid is syrupy and chicken is thoroughly heated, stirring frequently.

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Soy Sauce

Whole Chicken

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Frying Pan

Place 1 cup rice in each of 4 shallow bowls; top each serving with 1 cup chicken mixture.

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Whole Chicken

Rice

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Bowl

Equipment

Ingredients

Servings:

198grams

boil-in-bag basmati rice 1bunch

green onions, cut into 1-inch pieces 2Tbsps

fat-free, lower-sodium chicken broth 59milliliters

lower-sodium soy sauce 59milliliters

mirin (sweet rice wine)3teaspoons

peanut oil, divided 1Tbsp

rice vinegar 454grams

skinless, boneless chicken thighs 227grams

snow peas, halved lengthwise diagonally 3Tbsps

sugar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Lang & Reed Napa Valley Chenin Blanc with a 4.5 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.