I didn’t know what “Yakitori” was, since I had never had it, but I was willing to experiment with a new recipe. The title was intriguing, and besides that it promised to take only 20 minutes cooking time. On a Friday evening I’m usually looking for a quick-to-fix meal and this one seemed to fit the bill.
I glanced at the recipe initially and knew that I had everything on hand that it called for with the exception of snow peas, so while I was out doing some errands, I stopped at the market to get some. Snow peas are tender and crisp, some with tiny peas inside the shell, but they do have a tough “string” along the side that needs to be pulled off. So to prepare them for the recipe, you need to wash them, then remove the tips and the string. Then each one gets cut in half lengthwise.
The bunch of green onions called for also need to be cut into 1-inch pieces. Therefore you need to plan for some prep time for the vegetables. Once all that is done the rest goes together quickly.
The seasoning in this dish is achieved thru the use of Asian ingredients; soy sauce, mirin (sweet rice wine), rice vinegar and peanut oil. Together they make a pleasant flavoring that is very enjoyable. Mirin is low in alcohol content, and most of it cooks off in this recipe. For a non-alcoholic version, substitute an equal amount of chicken broth and another tablespoon of rice vinegar.
CHICKEN YAKITORI RICE BOWL
YIELD: Serves 4
- 2 ( 3.5-ounce ) bags boil-in-bag basmati rice
- 1/4 cup lower sodium soy sauce
- 1/4 cup mirin (sweet rice wine)
- 3 Tablespoons sugar
- 1 Tablespoon rice vinegar
- 2 Tablespoons lower-sodium chicken broth
- 3 teaspoons peanut oil, divided
- 1 pound boneless chicken, either breast or thigh meat. ( If meat is thick cut in half lengthwise)
- 8 ounces snow peas, halved lengthwise diagonally
- 1 bunch green onions, cut into 1-inch pieces
1. Cook rice according to package directions, omitting salt and fat.
2. Combine soy sauce through chicken broth in microwavable bowl. Heat on HIGH for 1 minute to dissolve sugar. Stir, and set aside.
3. Heat a large non-stick skillet or wok over medium heat. Add 2 teaspoons peanut oil to pan; swirl to coat. Add chicken pieces to pan; cook for 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 snow peas and onions; sauté 2 minutes.
Add soy sauce mixture and chicken to pan;
Cook 2 minutes or until liquid is syrupy and chicken is throughly cooked, stirring frequently.
5. To serve, place 1 cup rice in each of 4 shallow bowls; top each serving with 1 cup of chicken mixture.
Our assessment of this recipe? Both of us liked it well enough for me to make it again. I am not generally fond of main course foods that are sweet. So for me, it was a little too sweet. Next time I will reduce the sugar to 2 Tablespoons from the 3 called for and I will probably add some matchstick cut carrots to the mix, just to get in another vegetable and for more color.
With some advance planning; i.e. prepping the vegetables the night before and keeping them refrigerated, this meal will go together quickly. In the time it takes to cook the rice, you can have the chicken skillet made.
Source: Cooking Light, December, 2012