Chicken Yakitori Rice Bowl - cooking recipe

Ingredients

2 (3 1/2 ounce) bags boil-in-bag basmati rice
1/4 cup low sodium soy sauce
1/4 cup mirin (sweet rice wine)
3 tablespoons sugar
1 tablespoon rice vinegar
2 tablespoons chicken broth
3 teaspoons peanut oil, divided
1 lb boneless skinless chicken thighs
8 ounces snow peas, halved lengthwise diagonally
1 bunch green onion, cut into 1-inch pieces

Preparation

Cook rice according to package directions, omitting salt and fat.
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 green onions; saute 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 shallow bowls; top each serving with 1 cup chicken mixture.