it took three and a half years for us to find a decent chinese restaurant near our house. when jason finally found it, we had chinese a couple times in just as many weeks. and each time we ended up with a lot of leftover rice. not wanting to let the rice go to waste, i ripped this rice bowl recipe out of my december cooking light and made it for dinner one weeknight. i love the flavor of green onions when they've cooked in soy and sugar and they go really well with snow peas and chicken. if i had any carrots at the time, i would have cut those into matchsticks and tossed them in too. stir fry is the perfect vehicle for lots of vegetables, since they're coated in sauce.
chicken yakitori rice bowl
adapted from cooking light
20 minutes, serves 4
1/4 cup soy sauce
1/4 cup mirin
3 tablespoons sugar
1 tablespoon rice wine vinegar
2 tablespoons chicken broth
1 pound chicken breasts, cut into thin strips
8 ounces snow peas
1 small bunch green onions, cut into one inch pieces
4 cups leftover white or brown rice
- combine soy sauce, mirin, sugar, vinegar, and chicken broth in a small saucepan. bring to a boil and simmer three minutes. remove from heat.
- heat a large non stick pan over medium heat. coat the pan with vegetable oil and cook the chicken, tossing frequently, until cooked through, about 5 minutes. remove the chicken from the pan.
- add the snow peas and onions to the now empty pan and saute just until the onions wilt. add sauce and chicken and cook a few more minutes, until the sauce is thick and coats the chicken well.
- place about 1 cup rice in each bowl and top with the chicken and vegetable mixture.