Chicken Yakitori-Style Bowl
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Chicken Yakitori-Style Bowl

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.

Allergens:
Soy
Sulphites
Sesame

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

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

/ serving 4 people

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*

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Nutrition Values

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
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1 PREP
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 COOK RICE
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 COOK ZUCCHINI
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 START CHICKEN
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 FINISH CHICKEN
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 FINISH AND SERVE
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.