Chicken Yakitori-Style Bowl
with Green Onion Rice and Edamame
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Chicken Breasts
1.5 cup
Jasmine Rice
400 g
Zucchini
4 unit
Green Onion
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy)
6 g
Garlic
60 g
Ginger
1 tbsp
Cornstarch
(Contains Sulphites)
2 tbsp
Black Sesame Seeds
(Contains Sesame)
56 g
Edamame
(Contains Soy)
Not included in your delivery
2 tsp
Sugar*
3 tbsp
Oil*
1
Salt and Pepper*
Nutrition Values
Instructions
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.
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.
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.
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.**)
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.
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.
