Japanese Yakitori Chicken & Charred Scallion Rice Bowl
Prep 20 min · Cook 25 min · Serves 4 · medium
Free on iPhone
Tender grilled chicken skewers glazed with a savory-sweet teriyaki sauce, served over fluffy jasmine rice with charred scallions and sesame seeds. A kid-approved Japanese classic with smoky, caramelized flavors that feels like a fun dinner adventure!
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs, cut into 1 1/2-inch cubes
- 1/3 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
Soak 8-12 wooden skewers in water for 15 minutes while prepping ingredients.
- 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.
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