Yakitori-Style Chicken & Veggie Skewers
with Chicken Thighs, Rice, Quick-Pickled Cucumbers & Sesame Seeds
Calories
:
730 kcalProtein
:
37g proteinTotal
:
45 minutesDifficulty
:
MediumAllergens:
- Soy
- Wheat
- Sesame
These Japanese-inspired chicken and vegetable skewers are glazed with sweet-savory yakitori-style sauce. Tender chicken thighs, bell pepper, zucchini, and scallions create a colorful medley, served with tangy pickled cucumbers and jasmine rice. Each bite offers caramelized char, crisp-tender veggies, and nutty sesame seeds.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
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: Sesame, Soy, Wheat)
8 unit
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
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Sugar
Nutrition Values
/ per serving
Calories730 kcal
Fat16 g
Saturated Fat3 g
Carbohydrate108 g
Sugar32 g
Dietary Fiber4 g
Protein37 g
Cholesterol130 mg
Sodium1650 mg
Potassium1110 mg
Calcium80 mg
Iron2.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Small pot
•Medium Bowl
•Small Bowl
•Plastic Wrap
•Paper Towel
•Large Pan
Cooking Steps
1
- 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 to a low simmer. Cook until tender, 15-18 minutes.
- Keep covered off heat until ready to serve.
2
- While rice cooks, wash and dry produce.
- Trim and thinly slice cucumbers into rounds. Quarter lime. Trim scallions, then cut crosswise into 1-inch pieces. Core, deseed, and dice bell pepper into ¾-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into ¾-inch-thick half-moons.
- Place skewers in a shallow dish and cover with water to soak (this helps prevent them from burning!).
3
- In a medium microwave-safe bowl, combine vinegar, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt.
- Stir in cucumbers and cover with plastic wrap; microwave for 30 seconds.
- Stir in half the sesame seeds; set aside to pickle in refrigerator, tossing occasionally, until ready to serve.
4
- In a second medium bowl, combine katsu sauce, sweet soy glaze, and juice from one lime wedge (two wedges for 4 servings).
- Reserve half the yakitori sauce in a small bowl for serving.
5
- 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 for 4 servings. If you have extra veggies, save for another use.) Season generously all over with salt and pepper.
6
- Heat a large drizzle of oil in a large pan (or grill pan) over medium-high heat. (It may get smoky!) Working in batches, add chicken skewers in a single layer; cook until browned and cooked through, 3-5 minutes per side.
- In the last 2 minutes of cooking, brush a thin layer of remaining 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.
7
- Fluff rice with a fork.
- Divide rice between shallow bowls. Top with chicken skewers and pickled cucumbers. Drizzle skewers with reserved yakitori sauce and top with remaining sesame seeds. Serve.
