Chicken Yakitori Bowls

Ingredients

• Soy sauce

  Regular sodium, Shoyu

  ⅔ cup or 170g

• Water

  Plain, clean water

  ½ cup or 118g

• Kotterin Mirin

  Kikkoman

  2 tablespoon or 200g

• Rice wine vinegar

  2 tbsp or 30g

• Brown sugar

  ⅔ cup packed or 147g

• Ginger

  Spices, ground

  1 tsp or 2g

• Garlic

  Raw

  1 tsp or 3g

• Cornstarch

  5 tsp or 13g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  100g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tsp or 9g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• White rice

  Long-grain, regular, raw, enriched

  100g

Directions

1. In a medium pot, whisk together soy sauce, mirin, rice vinegar, water, sugar, ginger, garlic, and cornstarch.
2. Bring the mixture to a boil, stirring constantly until the sauce is slightly thickened and then set aside.
3. Cube chicken into about 1" pieces and season with salt and pepper.
4. In a skillet, add in the vegetable oil and cook chicken until cooked almost through about 5-8 minutes.
5. Add into the skillet half the sauce and continue cooking until the chicken has finished cooking through and the sauce has coated the chicken.
6. Serve over rice and then top with chopped green onions, a squeeze of fresh lime juice and toasted sesame seeds.
7. Drizzle on more sauce if you want as well.
8. Recipe by: Jennifer (source: https://jenaroundtheworld.com/chicken-yakitori-bowls/)