Chicken Yakitori and Edamame Rice with a Pickled Carrot and Cucumber Salad

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If you’ve never experienced grilled green onions, you’re in for a treat. I know it doesn’t sound like much, but they are delicious and really hold onto the Yakitori sauce while it simmers down with the heat of the grill. Speaking of the sauce, drizzle it over the skewers and even the rice. It adds a depth that is really nice especially when paired with the cold and crisp pickled vegetables.

 

Pickled Carrot and Cucumber Salad

SERVINGS : 4 PEOPLE PREP TIME : MINUTES PASSIVE TIME : MINUTES

INGREDIENTS

  • 1 cucumber, small
  • 1 carrot, large
  • 4-5 radishes
  • Pickling Juice
  • 1/4 cup sugar
  • 3 tablespoons rice wine vinegar, or wine vinegar
  • 2 tablespoons mirin or dry white wine
  • 1 1/2 teaspoons kosher salt

DIRECTIONS

  1. Whisk pickling juice ingredients in a medium bowl.
  2. Peel cucumber and carrot into thin strips, and thinly slice radishes.
  3. Place vegetables in bowl with pickling juice. Toss to combine, cover, and place in the refrigerator until serving.

Nutritional Information

Serving Size 132g Calories 86 Fat .2 Carbs 21 Fiber 1 Protein .6

Edamame Rice

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 cup basmati rice
  • 2 cups water
  • 1 cup shelled soy beans, fresh or frozen

DIRECTIONS

  1. Bring water and rice to a boil, reduce heat to low, cover, and let simmer for 20 minutes.
  2. Remove lid and add soy beans. Gently stir to combine, cover, and let soy beans steam for about 5 minutes.

Nutritional Information

Serving Size 230g Calories 249 Fat 3.8 Carbs 44 Fiber 6.6 Protein 10.

Chicken Yakitori

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 bunch green onions, trimmed
  • Sauce
  • 1/2 cup chicken stock
  • 1/2 cup low sodium soy sauce
  • 1/4 cup mirin or dry white wine
  • 2 tablespoons honey
  • 2 cloves garlic, pressed
  • 4 slices ginger
  • 1/2 teaspoon sesame oil

DIRECTIONS

  1. Cut the chicken and green onions into 2” wide pieces.
  2. Thread chicken and green onions on bamboo skewers alternating between the two.
  3. Combine sauce ingredients in a small pot and bring to a boil over medium high heat.
  4. Reduce to medium and let simmer for about 10 minutes.
  5. Heat grill or grill pan to medium high.
  6. Remove and discard sliced ginger from the simmering sauce. And set aside 1/2 cup sauce for dipping.
  7. Place skewers on grill and baste with reserved sauce. Grill about 4 minutes. Flip and baste with remaining sauce.
  8. Grill until juices run clear when poked with a fork.
  9. Serve with reserved sauce for dipping.

Nutritional Information

Per Serving: Calories 435 Fat 13 Sat Fat 3 Sodium 1443 Carbs 25 Sugars 14 Fiber 2 Protein 52.

NOTES

KID NOTE: The kids loved the chicken and the edamame rice. I served shaved carrots and cucumbers that had not been pickled.

VEGETARIAN TIP: Use firm tofu instead of chicken and vegetable stock.

GLUTEN MODIFICATIONS: Use tamari instead of soy sauce.

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