Chicken yakitori with broccoli and rice
Family-Friendly, Dairy-Free, Gluten-Free
25 – 40 Minutes
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
- 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
- Sun Basket teriyaki glaze (honey - gluten-free tamari - rice vinegar - 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.
Prepare a medium-hot fire in a grill. Thread the chicken and scallions onto the skewers. Set the skewers on the grill directly over the heat and cook, turning occasionally, until lightly charred and the chicken is cooked through, 5 to 7 minutes.
Calories: 610, Protein: 38g (76% DV), Fiber: 5g (20% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 6g, Saturated Fat: 3g (15% DV), Cholesterol: 115mg (38% DV), Sodium: 870mg (36% DV), Carbohydrates: 68g (23% DV), Total Sugars: 3g, Added Sugars: (teriyaki sauce contains honey): 25g (50% 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.