Chicken Yakitori Rice Bowl

Ingredients

• 7 ounce boil-in-bag basmati rice 
• 1 bunch green onions cut into 1-inch pieces
• 2 tablespoons lower-sodium chicken broth fat-free
• 0.3 cup lower-sodium soy sauce 
• 0.3 cup mirin sweet ( rice wine)
• 3 teaspoons vegetable oil; peanut oil preferred divided
• 1 tablespoon rice vinegar 
• 1 pound chicken thighs boneless skinless
• 8 ounces snow peas halved lengthwise
• 3 tablespoons sugar 

Equipment

• bowl
• frying pan
• sauce pan
• wok
• cutting board

Directions

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.
3. Remove from heat.
4. Heat a large nonstick skillet or wok over medium-high heat.
5. Add 2 teaspoons oil to pan; swirl to coat.
6. Add chicken thighs to pan; cook 3 minutes on each side or until browned.
7. Transfer to a cutting board; cool slightly.
8. Cut into (1-inch) strips.
9. Return pan to medium-high heat; add remaining 1 teaspoon oil to pan.
10. Add snow peas and onions; saut 2 minutes.
11. Add soy sauce mixture and chicken to pan; cook 2 minutes or until liquid is syrupy and chicken is thoroughly heated, stirring frequently.
12. Place 1 cup rice in each of 4 shallow bowls; top each serving with 1 cup chicken mixture.