Chicken yakitori with broccoli and rice
These chicken and scallion skewers come together in a flash, thanks to our house-made teriyaki glaze. Steamed rice and lightly charred broccoli complete the meal.
In your bag
- ½ cup sushi rice
- 6 organic scallions
- Chicken options:
- 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
- 2 boneless skinless chicken breasts (about 6 ounces each)
- Sun Basket teriyaki glaze (honey - gluten-free tamari - rice vinegar - toasted sesame oil)
- Wooden skewers
- ½ pound organic broccoli
Teriyaki comes from two Japanese words: teri, meaning shine, gloss, or luster, and yaki, to broil, sear, or grill. It has come to refer to a dish made with a sauce that includes sweet and umami-rich ingredients (usually soy sauce or tamari plus honey or mirin, a sweet rice wine), which becomes a shiny glaze (the teri) when cooked (yaki). The best teriyaki glazes balance the sweetness with a bright acid like the rice vinegar we use here.
Calories: 610, Protein: 29g (58% DV), Fiber: 5g (20% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 6g, Saturated Fat: 3g (15% DV), Cholesterol: 95mg (32% DV), Sodium: 750mg (31% DV), Carbohydrates: 80g (27% DV), Total Sugars: 28g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.