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Grilled Chicken Yakitori Bowls

Rebekah Hubbard


  • 1 chicken breast cut into 1-inch cubes
  • 3 cups cooked white rice
  • 1/2 cup spicy Japanese sauce such as Marshall's Haute Sauce Tonkotsu Sauce
  • 4 cups sturdy greens such as kale or chard
  • 2 cups chopped oyster mushrooms
  • 2 cloves garlic finely chopped
  • 1 tsp. toasted sesame oil

Cucumber Salad

  • Click the link above for the recipe.


  • 2 green onions chopped
  • Sesame seeds for sprinkling
  • Special equipment: 4 short skewers soaked in water at least 30 min


  • Soak skewers for at least 30 min. before using. Then, slide cubes of chicken onto skewers, not crowding too much. Season with salt and grill or griddle on medium-high heat until cooked thoroughly, about 10 minutes. Glaze skewers with sauce.
  • In a medium bowl, make the cucumber salad, link above.
  • Meanwhile, sauté greens, oyster mushrooms and garlic in olive oil until the greens are wilted. Season with salt and sesame oil.
  • Finally, assemble: Add 1 1/2 cups rice to each bowl and top with greens mixture and skewers. Top with cucumber salad, sesame seeds and green onions.