1/4 c low sodium soy sauce
1/4 c mirin
2-3 Tbsp sugar
1 Tbsp rice vinegar
2 Tbsp chicken broth
1 Tbsp oil
1 lb boneless skinless thighs
8 oz snow peas or sugar snap peas, halved lengthwise diagonally
1 bunch green onions, cut into 1 inch pieces
1 1/2 cups cooked rice or farro
Combine first five ingredients in a small saucepan, bringing to a boil. Simmer for 3 minutes and take off heat.
Heat a large nonstick skillet with 2 tsp of the oil on medium-high heat. Cook chicken thighs about 3 minutes per side, until browned. Transfer to a cutting board and slice when it has cooled slightly.
Return pan to medium-high heat and add the last tsp of oil. Saute the onions and peas for 2 minutes. Add sauce mixture and sliced chicken to pan and cook for 2 minutes until chicken is thoroughly heated. Serve over grain in a bowl.