Chicken Yakitori Rice Bowl

Chicken Yakitori Rice Bowl Recipe

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Lynette !


Everyone at work orders these for lunch from the Japanese place across the street....Thought I'd see what I could come up with. Feel free to change up the veggies.

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35 Min
35 Min
Stove Top


3.5 ounce boil in bag basmati rice
1/4 c
soy sauce
1/4 c
3 Tbsp
1 Tbsp
rice vinegar
2 Tbsp
chicken broth
3 tsp
peanut oil,divided
1 lb
chicken thighs, boneless, skinless
8 oz
snow peas
4 oz
carrots, cut in matchsticks or thinly sliced
4 oz
mushrooms, sliced
1 bunch
green oinions, cut into 1 inch pieces

How to Make Chicken Yakitori Rice Bowl


  • 1Cook rice according to package directions, omitting salt and fat.
  • 2Combine soy sauce and next four ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Remove from heat.
  • 3Heat a large nonstick skillet or wok over medium-high heat. Add 2 teaspoons oil to the pan; swirl to coat. Add the chicken thighs to the pan; cook 3 minutes on each side or until browned. Transfer to a cutting board; cool slightly. Cut into 1 inch strips.
  • 4Return pan to medium-high heat; add remaining 1 teaspoon oil to pan. Add vegetables; saute 2 minutes. Add soy sauce mixture and chicken to pan; cook 2 minutes or until the liquid is syrupy and the chicken is thoroughly heated, stirring frequently.
  • 5Place 1 cup rice in each of 4 shallow bowls; top each serving with the chicken mixture. Enjoy!

Printable Recipe Card

About Chicken Yakitori Rice Bowl

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Japanese
Other Tags: Quick & Easy, Healthy