September is on its way out, and with it comes another Secret Recipe Club reveal day. This month, I was assigned to Life on Food, a lovely blog written by Emily. Since fall is such a busy time for me, I'm always on the look out for simple and quick weeknight meals. Stir fry generally fits both of those requirements, which is why as soon as I saw this recipe when I was going through Emily's blog, I knew it was the one for me. This dish definitely delivered! Not only was it quick, but it was absolutely delicious, and it used ingredients that we almost always have on hand! While we used snow peas as the recipe was written, I think that just about any vegetable could have been substituted, such as broccoli or bell peppers, to suit your tastes. If you are looking for a delicious quick stir fry dish, look no further and get cooking! Thanks for the delicious recipe, Emily!
1 cup Basmati Rice
1/4 cup Soy Sauce
1/4 cup Mirin
3 tablespoons Sugar (I cut it down to 1.5 tablespoons)
1 tablespoon Rice Vinegar
2 tablespoons Chicken Broth
3 teaspoons Peanut Oil, divided
1 pound Chicken Thighs, boneless and skinless
8 ounces Snow Peas
1 bunch Scallions, sliced
Make the rice according to package directions and set aside. Meanwhile, combine soy sauce, mirin, sugar, rice vinegar, and chicken broth in a small saucepan. Bring the mixture to a boil, reduce the heat, and simmer for about 3 minutes; remove from heat. Heat a wok over medium-high heat. Add 2 teaspoons of the oil and swirl to coat. Add the chicken thighs and cook until browned, about 3 minutes per side. Transfer the chicken to a cutting board and cut into 1-inch strips. Return the wok to medium-high heat and add the remaining teaspoon of oil to the pan. Add the snow peas and scallions and sauté for 2 minutes. Add the soy sauce mixture and chicken to the wok and cook until the liquid is syrupy and the chicken is thoroughly heated, stirring frequently (about 2 minutes). Divide the rice between bowls and top with the chicken mixture. Serves 4.
SOURCE: Life on Food