Yakitori Style Chicken Thigh Bowls
Succulent grilled chicken glazed in a savory-sweet tare sauce served over fluffy steamed rice with charred scallions.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1 1/2 lbs Boneless skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup Soy sauce
- 1/2 cup Mirin
- 1/4 cup Sake
- 2 tablespoons Brown sugar
- 1 teaspoon Fresh ginger, grated
- 2 cloves Garlic cloves, minced
- 2 bunches Scallions, cut into 1-inch lengths
- 4 cups Short-grain white rice, cooked
- 1 tablespoon Toasted sesame seeds(optional)
- 1 teaspoon Shichimi Togarashi (Japanese spice blend)(optional)
- 1 tablespoon Vegetable oil
Instructions
- 1
In a small saucepan, combine soy sauce, mirin, sake, brown sugar, ginger, and garlic over medium heat.
- 2
Simmer the sauce for 8-10 minutes until it reduces by half and becomes a syrupy glaze (tare).
- 3
Heat vegetable oil in a large cast-iron skillet or grill pan over medium-high heat.
- 4
Add the chicken thigh pieces in a single layer and sear for 4-5 minutes until browned on one side.
- 5
Flip the chicken and add the scallion pieces to the pan, cooking for another 3-4 minutes.
- 6
Pour half of the prepared tare sauce over the chicken and scallions, tossing constantly until the sauce bubbles and coats everything in a thick glaze.
- 7
Divide the cooked rice into four bowls and top with the glazed chicken and charred scallions.
- 8
Drizzle the remaining sauce over the bowls and garnish with sesame seeds and Shichimi Togarashi.
Nutrition per Serving
580
Calories
34g
Protein
62g
Carbs
18g
Fat
2g
Fiber
14g
Sugar
1150mg
Sodium
Ratings & Reviews
No ratings yet
