Chicken yakitori with broccoli and rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken yakitori with broccoli and rice

Gluten-Free, Dairy-Free

2 Servings, 610 Calories/Serving

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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

Ingredient IQ

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.

Nutrition per serving

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).
Contains: Soybeans

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and 1 cup [1½ 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.
While the rice cooks, prepare the rest of the meal.

2

Prep and skewer the chicken and scallions

Prep and cook instructions are identical for both chicken options.
  • Trim the root ends from the scallions; cut the scallions into 1-inch lengths.
  • Pat the chicken dry with a paper towel. Cut the chicken into 1-inch pieces. Season lightly with salt and pepper.
  • Set aside half the teriyaki glaze for serving.
Thread the chicken and scallions onto the wooden skewers and brush all over with half the teriyaki glaze.

3

Cook the chicken skewers

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 cooks, prepare the broccoli.

4

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.

Serve

Transfer the chicken yakitori, rice, and broccoli to individual plates. Serve the remaining teriyaki glaze on the side for dipping.

Kids Can!

  • Rinse the rice.
  • Measure the water for the rice.
  • Divide the teriyaki glaze.