Description
Flavorful grilled chicken yakitori skewers atop fluffy rice, vibrant greens, and a refreshing cucumber salad. A quick and satisfying weeknight meal.
Ingredients
Units
Scale
- 1 lb (450 g) boneless, skinless chicken breast, cut into 1-inch cubes
- 3 cups (600 g) cooked white rice
- 4 cups (120 g) sturdy greens such as spinach, bok choy, or kale
- 2 cups (150 g) chopped oyster mushrooms
- 2 cloves garlic, minced
- 1 tsp (5 ml) toasted sesame oil
- 2 green onions, thinly sliced
- 1 tbsp (10 g) sesame seeds, for garnish
- Salt, to taste
- 8 bamboo skewers, soaked in water for 30 minutes
For the Spicy Japanese Yakitori Sauce
- 1/4 cup (60 ml) soy sauce
- 3 tbsp (45 ml) mirin (Japanese sweet rice wine)
- 2 tbsp (30 ml) sake or water
- 1 tbsp (15 ml) rice vinegar
- 2 tbsp (30 g) brown sugar
- 1 tbsp (15 g) honey
- 1-2 tsp (5-10 ml) chili paste or Sriracha (adjust to taste)
- 1 clove garlic, minced
- 1 tsp (5 g) cornstarch mixed with 1 tsp (5 ml) water
Instructions
- In a small saucepan, combine soy sauce, mirin, sake or water, rice vinegar, brown sugar, honey, chili paste, and minced garlic. Bring to a simmer over medium heat for 3–4 minutes.
- Whisk in the cornstarch slurry and cook 1–2 minutes until slightly thickened. Remove from heat and set aside.
- Thread the chicken cubes onto soaked bamboo skewers, leaving small gaps between pieces. Season lightly with salt.
- Grill over medium-high heat for 10–12 minutes, turning occasionally, until fully cooked (165°F / 74°C internal temperature). Brush with spicy yakitori sauce during the last 2 minutes of cooking to glaze.
- In a skillet, heat a drizzle of oil over medium heat. Add minced garlic and chopped oyster mushrooms and cook for 2–3 minutes until tender.
- Add the greens to the pan and sauté until wilted. Season with salt and drizzle with toasted sesame oil.
- Divide the cooked rice into four serving bowls. Top each with the sautéed greens and mushroom mixture.
- Place the grilled chicken skewers on top and drizzle with extra yakitori sauce if desired.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
- Use chicken thighs instead of breast for extra tenderness.
- Adjust the chili paste amount to control the heat level.
- Brush the sauce near the end of grilling to avoid burning the sugars.
- You can make the yakitori sauce up to a week ahead and store it in the fridge.
- Add pickled cucumbers or shredded cabbage for extra texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 500
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 60
- Fiber: 5
- Protein: 35
- Cholesterol: 150