Japanese Yakitori Chicken & Crispy Rice Bowl Bar

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1 1/2-inch cubes
• 4 tbsp low-sodium soy sauce
• 3 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp fresh ginger, minced
• 3 cloves garlic cloves, minced
• 2 tbsp mirin (or additional honey), optional for deeper flavor
• 3 cups cooked white or brown rice, day-old rice works best for crispiness
• 3 tbsp vegetable oil, for pan-frying rice
• 2 large eggs, beaten, for fried rice
• 1 cup frozen peas and carrots, pre-mixed blend
• 3 stalks scallions, chopped, for garnish
• 2 tbsp sesame seeds, white, for topping
• 1 medium cucumber, sliced, for topping
• 1 cup edamame, steamed, for topping
• 2 sheets nori sheets, cut into strips, optional
• 8 skewers wooden skewers, soaked in water 30 min

Instructions

1. 1

   Soak wooden skewers in water for at least 30 minutes.

2. 2

   In a small bowl, whisk together soy sauce, honey, rice vinegar, ginger, garlic, and mirin. Reserve half the sauce for serving; use the other half for basting.