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


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  • 2
    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


  1. Cook rice according to package directions, omitting salt and fat.
  2. Combine soy sauce and next four ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Remove from heat.
  3. Heat 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.
  4. Return 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.
  5. Place 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

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