Peanut Butter-Chicken Hummus-Yakitori Rice Bowl

Serves 6

1 (3.5-ounce) bag boil-in-bag basmati rice

1½ tablespoons creamy peanut butter

1½ tablespoons fresh lemon juice

2 tablespoons lower-sodium soy sauce

2½ teaspoons olive oil

2 tablespoons mirin (sweet rice wine)

¼ teaspoon ground cumin

1½ tablespoons sugar

¼ teaspoon black pepper

½ tablespoon rice vinegar

¼ teaspoon kosher salt

1 tablespoon fat-free, lower-sodium chicken broth

½ (15½-ounce) can chickpeas, rinsed and drained

1 garlic clove, minced

3½ tablespoons water

1½ tablespoons peanut oil, divided

½ pound skinless, boneless chicken thighs

4 ounces snow peas, halved lengthwise diagonally

½ bunch green onions, cut into 1-inch pieces

½ English cucumber, cut into 24 ¼-inch-thick slices

1. Cook rice according to package directions, omitting rice and fat.
2. Combine peanut butter and next 12 ingredients (through garlic) in a small saucepan;bring to a boil. Reduce heat; simmer 3 minutes. Transfer to food processor; with food processor running, slowly drizzle in water. Process until smooth.
3. Heat a large nonstick skillet or wok over medium-high heat. Add 1 tablespoon peanut oil to pan; swirl to coat. Add chicken thighs to 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 peanut oil to pan. Add snow peas and onions; sauté 2 minutes. Add hummus mixture and chicken to pan; cook 2 minutes or until liquid is syrupy and chicken thoroughly heated, stirring frequently. Divide rice evenly among 6 shallow bowls; top each serving evenly with chicken mixture. Finish with 4 cucumber slices atop each bowl.