Chicken Thigh Yakitori Skewers
with Jasmine Rice, Quick Pickled Cucumbers & Sesame Seeds
- Soy
- Wheat
- Sesame
Ingredients
4 tablespoon
Katsu Sauce
(Contains: Soy, Wheat)
10 ounce
Chicken Thighs
5 teaspoon
Rice Wine Vinegar
1 unit
Zucchini
2 unit
Mini Cucumber
4 tablespoon
Sweet Soy Glaze
(Contains: Soy, Wheat, Sesame)
Wooden Skewers
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 unit
Lime
2 unit
Scallions
1 unit
Bell Pepper
¾ cup
Jasmine Rice
Not included in your delivery
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
- Wash and dry produce.
- In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to serve.
- Trim ends from cucumber and thinly slice into rounds. Trim and halve zucchini lengthwise; cut crosswise into ¾-inch-thick half-moons. Core, deseed, and dice bell pepper into ¾-inch pieces. Quarter
lemonlime. Trim scallions, then cut crosswise into 1-inch pieces. Place skewers in a shallow dish and cover with water to soak. TIP: This helps prevent the skewers from burning!
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to serve.
Trim ends from cucumber and thinly slice into rounds. Trim and halve zucchini lengthwise; cut crosswise into 3/4-inch-thick half-moons. Core, deseed, and dice bell pepper into 3⁄4-inch pieces. Quarter
lemonlime. Trim scallions, then cut crosswise into 1-inch pieces. Place skewers in a shallow dish and cover with water to soak (this helps prevent the skewers from burning!).
In a medium, microwave-safe bowl, combine vinegar, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt. Stir in cucumber and cover with plastic wrap; microwave for 30 seconds. Add half the sesame seeds and set aside in fridge, tossing occasionally, until ready to serve.
- In a second medium bowl, combine katsu sauce, sweet soy glaze, and juice from one
lemonlime wedge (two wedges for 4 servings). Mix to combine and transfer half the yakitori sauce to a small bowl for finishing.
- In a second medium bowl, combine katsu sauce, sweet soy glaze, and juice from one
Pat chicken* dry with paper towels and cut into 1-inch cubes. Carefully thread chicken, scallions, bell pepper, and zucchini onto skewers, alternating ingredients. (You should have 6-8 skewers; 12-16 skewers for 4 servings. If you have extra veg, save for another day!) Season generously all over with salt and pepper.
Heat a large drizzle of oil in a large pan (or grill pan; it will get smoky!) over medium-high heat. Working in batches, add chicken skewers in a single layer and cook until browned and cooked through, 3-5 minutes per side. In the last 2 minutes of cooking, brush a thin layer of yakitori sauce onto skewers. TIP: Wipe out pan between batches and add another drizzle of oil if needed. If skewers begin to brown too quickly, lower heat.
Fluff rice with a fork. Divide rice evenly between shallow bowls. Top with chicken and veggie skewers and pickled cucumbers. Drizzle skewers with remaining yakitori sauce and top with remaining sesame seeds. Serve.
