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Chicken Yakitori-Style Bowl

Chicken Yakitori-Style Bowl

with Green Onion Rice and Edamame

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This delicious Japanese number is bound to be a crowd-pleaser! We've removed the skewers from this yakitori dish to make it family friendly and added some green onion rice and hearty edamame.

Allergens:Soy/SojaSulphites/SulfiteSesame/Sésame

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Breasts

1.5 cup

Jasmine Rice

400 g

Zucchini

4 unit

Green Onions

4 tbsp

Soy Sauce Mirin Blend

(ContainsSoy/Soja)

6 g

Garlic

60 g

Ginger

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

2 tbsp

Black Sesame Seeds

(ContainsSesame/Sésame)

56 g

Edamame

(ContainsSoy/Soja)

Not included in your delivery

2 tsp

Sugar*

3 tbsp

Oil*

1

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories510 kcal
Fat17 g
Saturated Fat2.5 g
Carbohydrate43 g
Sugar4 g
Dietary Fiber2 g
Protein45 g
Cholesterol125 mg
Sodium620 mg
Instructionsarrow up iconarrow up icon
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1

Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic.

Wash and dry all produce.* Peel, then mince or grate garlic. Peel, then, finely grate 2 tbsp ginger. Quarter zucchini lengthwise, then thinly slice into 1/4-inch thick triangles. Thinly slice green onions. Heat a medium pot over medium heat. When the pot is hot, add 1 tbsp oil, then half the ginger and rice. Cook, stirring often, until fragrant, 1 min.

2

To the medium pot with rice, add 2 2/3 cups water. Cover and bring to a boil over medium heat. Once boiling, reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min. Meanwhile, in a small bowl, whisk together soy-mirin blend, cornstarch, garlic, remaining ginger, 2 tsp sugar and 1/4 cup water. Set aside.

3

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then zucchini. Cook, stirring occasionally, until tender, 4-5 min.

4

Meanwhile, pat chicken dry with paper towel, then cut into 1-inch pieces. Season with salt and pepper. When zucchini is tender transfer to a plate and set aside. To the same pan, add another 1 tbsp oil, then chicken. Cook, stirring occasionally, until golden-brown and cooked through, 4-5 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)

5

Reduce the heat to medium-low. To the pan with chicken, add yakitori sauce from the small bowl, then add zucchini and edamame. Cook, stirring often, until sauce thickens slightly and coats chicken, 2-3 min.

6

Fluff rice with a fork, then stir in half the green onions. Season with salt. Divide green onion rice between plates. Top with yakitori chicken and veggies. Sprinkle over sesame seeds and remaining green onions.