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)
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.