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chicken yakitori rice bowl

(2 ratings)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

Everyone at work orders these for lunch from the Japanese place across the street....Thought I'd see what I could come up with. Feel free to change up the veggies.

(2 ratings)
yield 4 serving(s)
prep time 35 Min
cook time 35 Min
method Stove Top

Ingredients For chicken yakitori rice bowl

  • 2
    3.5 ounce boil in bag basmati rice
  • 1/4 c
    soy sauce
  • 1/4 c
    mirin
  • 3 Tbsp
    sugar
  • 1 Tbsp
    rice vinegar
  • 2 Tbsp
    chicken broth
  • 3 tsp
    peanut oil,divided
  • 1 lb
    chicken thighs, boneless, skinless
  • 8 oz
    snow peas
  • 4 oz
    carrots, cut in matchsticks or thinly sliced
  • 4 oz
    mushrooms, sliced
  • 1 bunch
    green oinions, cut into 1 inch pieces

How To Make chicken yakitori rice bowl

  • 1
    Cook rice according to package directions, omitting salt and fat.
  • 2
    Combine soy sauce and next four ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Remove from heat.
  • 3
    Heat a large nonstick skillet or wok over medium-high heat. Add 2 teaspoons oil to the pan; swirl to coat. Add the chicken thighs to the pan; cook 3 minutes on each side or until browned. Transfer to a cutting board; cool slightly. Cut into 1 inch strips.
  • 4
    Return pan to medium-high heat; add remaining 1 teaspoon oil to pan. Add vegetables; saute 2 minutes. Add soy sauce mixture and chicken to pan; cook 2 minutes or until the liquid is syrupy and the chicken is thoroughly heated, stirring frequently.
  • 5
    Place 1 cup rice in each of 4 shallow bowls; top each serving with the chicken mixture. Enjoy!
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