Yakitori-Style Chicken & Veggie Skewers

with Chicken Thighs, Rice, Quick-Pickled Cucumbers & Sesame Seeds

Allergens: Soy, Wheat, Sesame

Servings:

Cooking steps:

1
  • In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 15-18 minutes. 
  • Keep covered off heat until ready to serve. 
2
  • While rice cooks, wash and dry produce.
  • Trim and thinly slice cucumbers into rounds. Quarter lime. Trim scallions, then cut crosswise into 1-inch pieces. Core, deseed, and dice bell pepper into ¾-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into ¾-inch-thick half-moons.
  • Place skewers in a shallow dish and cover with water to soak (this helps prevent them from burning!).
3
  • In a medium microwave-safe bowl, combine vinegar, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt.
  • Stir in cucumbers and cover with plastic wrap; microwave for 30 seconds.
  • Stir in half the sesame seeds; set aside to pickle in refrigerator, tossing occasionally, until ready to serve.
4
  • In a second medium bowl, combine katsu sauce, sweet soy glaze, and juice from one lime wedge (two wedges for 4 servings).
  • Reserve half the yakitori sauce in a small bowl for serving.
5
  • Pat chicken* dry with paper towels and cut into 1-inch cubes.
  • Carefully thread chicken, scallions, bell pepper, and zucchini onto skewers, alternating ingredients. (You should have 6-8 skewers; 12-16 for 4 servings. If you have extra veggies, save for another use.) Season generously all over with salt and pepper.
6
  • Heat a large drizzle of oil in a large pan (or grill pan) over medium-high heat. (It may get smoky!) Working in batches, add chicken skewers in a single layer; cook until browned and cooked through, 3-5 minutes per side.
  • In the last 2 minutes of cooking, brush a thin layer of remaining yakitori sauce onto skewers. TIP: Wipe out pan between batches and add another drizzle of oil if needed. If skewers begin to brown too quickly, lower heat.
7
  • Fluff rice with a fork.
  • Divide rice between shallow bowls. Top with chicken skewers and pickled cucumbers. Drizzle skewers with reserved yakitori sauce and top with remaining sesame seeds. Serve.