In order to bring you the best organic produce, some ingredients may differ from those depicted.
Chicken yakitori with broccoli and steamed rice
Gluten-Free Friendly, Dairy-Free, Protein Plus
2 Servings, 700 Calories/Serving
Like ramen and sushi, yakitori in Japan means serious business. Traditionally served at izakayas, or Japanese pubs, these juicy meat skewers are glazed with a sweet-savory sauce for that smoky, finger-licking flavor.
In your bag
- ¾ cup sushi rice
- 6 organic scallions
- Sunbasket teriyaki glaze (honey - gluten-free tamari - rice vinegar - toasted sesame oil)
- Chicken options:
- 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
- 2 boneless skinless chicken breasts (about 6 ounces each)
- Wooden skewers
- ½ pound organic broccoli
Calories 700, Total Fat 20g (26% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 700mg (30% DV), Total Carb. 99g (36% DV), Fiber 6g (21% DV), Total Sugars 26g (Incl. 23g Added Sugars, 46% DV), Protein 30g
Contains: Soybeans, Sesame
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.
Wash produce before use
Cook the rice
- Rinse the rice.
In a small sauce pot, combine the rice and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the rest of the meal.
Prep and skewer the chicken and scallions
- Trim the root ends from the scallions; cut the scallions into 1-inch lengths.
- Set aside half the teriyaki glaze for serving.
- Pat the chicken dry with a paper towel. Cut the chicken into 1-inch pieces. Season lightly with salt and pepper.
Thread the chicken and scallions onto the wooden skewers and brush all over with half the teriyaki glaze.
Cook the chicken yakitori
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the chicken skewers and cook, turning occasionally, until the chicken is browned and cooked through and the scallions are lightly charred, 4 to 6 minutes. Transfer to a plate. Add more oil between batches if needed. Wipe out the pan. While the chicken is cooking, prepare the broccoli.
Prep and cook the broccoli
- Cut the broccoli into 1-inch florets; trim any coarse stems.
In the same pan used for the chicken skewers, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the broccoli, season with salt and pepper, and cook, stirring occasionally, until lightly charred and crisp-tender, 3 to 4 minutes. Remove from the heat.
Transfer the chicken yakitori, rice, and broccoli to individual plates. Serve the remaining teriyaki glaze on the side for dipping.
- Rinse the rice.
- Measure the water for the rice.
- Divide the teriyaki glaze.
- Time the cooking.