Monday, November 26, 2012

Chicken Yakitori Rice Bowl

My photography skills haven't improved, but I have finally managed to load my camera's software program on my laptop, so I thought I'd share an incredibly easy (15 minutes, honest!) and delicious stir fry that I tried tonight. I've been getting Cooking Light magazine for quite a number of years and am almost always pleased with the recipes I try. I even decided to go with the flow and use the boil-in-bag basmati rice, which just made getting dinner on the table that much easier.

2 (3.5 oz) bags boil-in-bag basmati rice
1/4 cup lower sodium soy sauce
1/4 cup mirin (sweet rice wine available in most supermarkets)
3 tbs sugar (note: I will reduce this to 1 1/2 tbs next time)
1 tbs rice vinegar
2 tbs fat free, lower sodium chicken broth
3 tsp peanut oil, divided
1 lb skinless, boneless chicken thighs
8 oz snow peas, halved lengthwise diagonally
1 bunch green onions, cut into 1 inch pieces

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 and 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 and cook about 3 minutes on each side, or until browned. Transfer to a cutting board, cool slightly, then cut into 1 inch strips.

Return pan to medium high heat; add remaining 1 tsp peanut oil. Add snow peas and scallions and 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 4 shallow bowls and top each serving with 1 cup of chicken mixture.

N.I. - cal 441; fat 8g; prot 29.4 g; carb 59.9 g; fiber 2.6 g;  (11 points plus)
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TASTE NOTES
As I noted in the recipe above, I will definitely cut the sugar in half next time. That said, this was a delicious and simple stir fry. I liked that it was sweet, but it was overly sweet to my taste. I love scallions, particularly when they are stir fried and might add even more next time. Try this one soon; with a bag of snow peas, it is so simple.


Thursday, November 22, 2012

Happy Thanksgiving


It's been a long time since I've posted, but I couldn't let such a fabulous foodie holiday pass without wishing my favorite bloggers and readers a Happy Thanksgiving. For those of you who are cooking today and will, undoubtedly, have lots of leftovers, here are some favorites of mine guaranteed to clean out your refrigerator.

TURKEY EMPANADAS

http://arlene-thefoodoflove.blogspot.com/search/label/Turkey%20Empanadas

VEGETABLE SOUP WITH STUFFING DUMPLINGS
http://arlene-thefoodoflove.blogspot.com/search/label/Turkey%20Vegetable%20Soup%20with%20Stuffing%20Dumplings

HAPPY THANKSGIVING!