Lunch or dinner doesn’t get any better than these 30 minute chicken yakitori bowls!
I could eat Asian food forever. If I could pick ONE genre of food, it would be Asian. No doubt, hands down.
There’s something about that sweet and salty combo that I just can’t get enough of! I grew up eating pretty eclectically since I have a Japanese mom and a Norwegian dad. I do have to say, though, that Norwegian food is not the -erhm- fanciest. Think lots of meat, potatoes, and waffles. Which is delicious, but Norwegian food is pretty humble ;).
So yes, I’ve eaten my fair share of Asian food and since I grew up with it, I’ve never been intimidated by cooking the cuisine. I feel like a good amount of Japanese cooking can be summed up by a few humble ingredients: garlic, ginger, soy sauce, brown sugar, sesame oil/seeds, and green onion. Throw in a few ingredient variations and you have a bunch of different recipes on hand, all from the same simple base.
These chicken yakitori bowls are no different! You have those classic ingredients along with mirin and a little sake and WHAM BAM THANK YOU MA’AM! Dinner is served :).
I found this recipe in a Cooking Light magazine and knew I wanted to tweak it and have it on our meal plan. Kyle may have grown up eating BBQ and biscuits and gravy, but he has the tastebuds of an old asian man and is more than happy to try anything my Obachan (Japanese grandma) puts in front of him. His favorite cuisine is Asian as well, so anytime I cook up something to serve over rice, he’s a happy camper!
Yakitori is traditionally served on skewers, but I wanted to take out a little bit of that prep work involved and simplify them into bowls. Add some veggies and you are good to go!
One of the BEST parts about this dish is that it’s done in under 30 minutes! Stat your rice cooker before you move on to making this and, by the time your rice is done, your chicken will be good to go. Easy enough for a weeknight and fancy enough for company!
- 4 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 1 tbsp sesame oil
- 1½ tbsp brown sugar
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 1lb chicken thighs, cubed (thighs taste better than breast in this recipe)
- rice, for serving
- green onion and toasted sesame seeds for serving
- Preheat your oven to broil. Line a baking dish with parchment paper and lightly grease.
- Whisk together soy sauce, mirin, sake, sesame oil, brown sugar, ginger, and garlic in a small saucepan over medium-high heat until thickened, about 5 minutes.
- Place chicken in a bowl and toss with your thickened sauce. Add the chicken to your baking dish.
- Broil chicken for 5 minutes, then flip and broil for an additional 5 minutes or until an amber brown color.
- Top a bowl of rice with your chicken and any remaining sauce. Garnish with chopped green onion and toasted sesame seeds.