Recipe courtesy of Rachael Ray
Chicken Yakitori and Rice
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 900
- Total Fat
- 34 g
- Saturated Fat
- 5 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 8 g
- Sugar
- 14 g
- Protein
- 69 g
- Cholesterol
- 217 mg
- Sodium
- 1536 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 900
- Total Fat
- 34 g
- Saturated Fat
- 5 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 8 g
- Sugar
- 14 g
- Protein
- 69 g
- Cholesterol
- 217 mg
- Sodium
- 1536 mg
Ingredients
Green Beans with Tofu and Sesame Sauce:
Directions
Special equipment:
bamboo skewers, 8- or 6-inch- For the chicken yakitori and rice: Soak skewers in water.
- Gather ingredients.
- Place 2 cups chicken stock or broth in a saucepot, bring to boil, then add white rice and a pinch of salt. Cover and reduce heat to low, then cook 15 to 18 minutes to just tender. Fluff and leave pot covered.
- Heat a large cast-iron pan or large nonstick pan over medium-high to high heat with oil, 3 turns of the pan. Meanwhile, to a small pot add soy sauce or tamari, mirin, sake, brown sugar, grated garlic and grated ginger. Bring to a low boil and thicken a couple of minutes, then remove from heat and pour off about a third to serve; add a basting brush to pot with remainder.
- Meanwhile, cut the chicken and scallions into bite-sized pieces. Drain skewers and thread on chicken and scallions, packed firmly.
- Cook skewers in pan 8 to 10 minutes, turning occasionally and basting with sauce once you turn browned chicken and onions the first time. Reduce heat a bit if pan gets too smoky.
- Serve skewers on or next to white rice with Green Beans alongside.
Green Beans with Tofu and Sesame Sauce:
- Gather ingredients.
- Bring a couple of inches of water to a boil in deep skillet. Cut green beans into thirds.
- Place toasted sesame in bowl of mortar and pestle. Add soy or mirin or sake and sugar. Grind into paste (but some whole sesame seeds are fine), 2 minutes.
- Cook green beans in boiling water about 4 minutes to tender-crisp (add salt to water if you're not using soy). Drain in strainer and run under cool water 1 minute; drain off excess water by leaving in strainer a few minutes.
- Crumble about 4 ounces of the tofu with fingertips. Toss beans with sesame and tofu and serve.
Looking for Something Else?
Related Pages
- Broccoli Rice Recipe
- Spicy Almond Chicken and Rice Recipe
- Manchego Cheesy Rice Recipe
- Special Rice Recipe
- Red Chard and Rice Recipe
- My Sister Ria's Favorite Fajitas, with Black...
- Beer Braised Shrimp with Louisiana Salsa and Rice...
- Confetti Rice Recipe
- Make Your Own Takeout Cashew Chicken or Pork with...