Need a clean, easy, delicious weeknight dinner? This rice bowl is super simple and super delicious. And the snow peas are so cheerful in their rice bowl.
Cook rice (we used brown basmati) in a rice cooker or stove top. You’ll need about 2 cups as your final amount. (four servings)
Make the Sauce In a small saucepan, mix 1/4 cup soy sauce, 1/4 cup mirin (sweet rice wine), 1 T sugar, and 2 T chicken or vegetable broth, and bring to a boil. Then turn the heat down and let it simmer for 3 minutes. Set aside.
Cook the Chicken Heat a large skillet or wok over medium-high heat. Add 2 tsp oil to the pan. Cook the chicken thighs until done, turning to cook them on both sides. We cut the chicken thighs into 1″ pieces to speed up the cooking time. If you prefer, you can cut them into the 1″ pieces after they’ve cooked, instead.
Finish the Dish Bring the pan back up to medium-high heat and addd a tsp of oil to the pan. Add the 8 ounces of snow peas, sliced on the diagonal. Saute 2 minutes. Then add the sauce mixture and chicken. Cook for 2 or 3 minutes, until the liquid is syrupy and the chicken is thoroughly heated.
Divide the rice between the four bowls, top with the chicken mixture.
- 2 cups freshly cooked brown rice
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1 T sugar
- 1 tsp rice vinegar
- 2 T chicken or vegetable broth
- 3 tsp vegetable or peanut oil
- 1 pound boneless, skinless chicken thighs
- 8 ounces snow peas, cut in half on the diagonal
- 2 bunches green onions, cut into 1-inch pieces
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