Japanese Yakitori Chicken & Charred Scallion Rice Bowl

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch cubes
• 0.33 cup low-sodium soy sauce, divided
• 3 tbsp honey, for glaze
• 2 tbsp rice vinegar
• 4 whole garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 2 cups jasmine rice, uncooked
• 3 cups water, for rice
• 8 whole scallions, cut into 3-inch pieces
• 2 tbsp sesame seeds, white or black
• 1 tbsp vegetable oil, for grilling
• to taste pinch salt and black pepper

Instructions

1. 1

   Soak 8-12 wooden skewers in water for 15 minutes while prepping ingredients.

2. 2

   In a small bowl, whisk together 1/4 cup soy sauce, honey, rice vinegar, minced garlic, and ginger. Set aside 2 tablespoons for serving glaze; reserve remaining as marinade.