Teriyaki chicken skewers with rice salad
Delight in the flavors of Teriyaki Chicken Skewers with a refreshing rice salad. Marinated chicken thighs paired with a vibrant mix of scallions, carrot, cucumber, and a zesty ginger dressing. Perfect for a wholesome and tasty meal!
- 30 May 2024
- Cook time 35 min
- Prep time 405 min
- 4 Servings
- 14 Ingredients
Teriyaki chicken skewers with rice salad is a delightful and nutritious meal that combines the rich, savory flavors of marinated chicken with a refreshing rice salad. Perfect for a family dinner or a weekend barbecue, this dish is bound to impress with its balanced taste and colorful presentation. The key to this recipe is in the marination of the chicken and the fresh ingredients used in the rice salad, making it a healthy and satisfying choice.
Ingredients:
Instructions:
- In a mixing bowl, combine the grated ginger, minced garlic, soy sauce, mirin, and sugar. Mix well until the sugar is dissolved.
- Cut the chicken thighs into bite-sized pieces and add them to the bowl. Marinate for at least 30 minutes, preferably 1-2 hours, in the refrigerator.
- Rinse the white rice under cold water until the water runs clear.
- In a medium saucepan, bring 2 cups (480ml) of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is cooked and the water is absorbed.
- Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and let it cool to room temperature.
- Preheat a grill or grill pan over medium-high heat.
- Thread the marinated chicken pieces onto the soaked bamboo skewers.
- Grill the skewers for about 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
- In a large bowl, combine the cooled rice, chopped scallions, toasted sesame seeds, julienned carrot, and cucumber.
- In a small bowl, whisk together the lemon juice, vinegar, and sesame oil. Season with salt and pepper to taste.
- Pour the dressing over the rice mixture and toss gently to combine.
- Place a generous serving of rice salad on each plate.
- Lay the hot teriyaki chicken skewers on top or alongside the rice salad.
6. Garnish (Optional):
- Sprinkle additional toasted sesame seeds or chopped scallions on top for garnish.
- Serve immediately and enjoy your Teriyaki Chicken Skewers with Rice Salad!
Tips:
- Marinate the chicken for at least 30 minutes, but overnight marination enhances the flavor.
- Soak wooden skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Cook the rice ahead of time and let it cool to use in the rice salad.
- Cut the vegetables for the rice salad into even, bite-sized pieces for a uniform texture.
- Adjust the seasoning of the rice salad to taste, adding more soy sauce, vinegar, or lemon juice as preferred.
- Grate the ginger and garlic finely for a more even distribution of their flavors in the marinade.
- Cook the chicken skewers over medium-high heat to ensure they are cooked through without burning the exterior.
Teriyaki chicken skewers with rice salad is a versatile and delicious dish that brings together robust flavors and nutritious ingredients. By following these steps, you can create a meal that will not only satisfy your taste buds but also provide a well-rounded dining experience. Whether you are cooking for a family gathering or a simple meal at home, this recipe is sure to become a favorite.
| Nutrition Facts | |
|---|---|
| Serving Size | 400 grams |
| Energy | |
| Calories 740kcal | 30% |
| Protein | |
| Protein 40g | 27% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 2.51g | 7% |
| Sugar 7g | 7% |
| Fat | |
| Fat 36g | 44% |
| Saturated 10g | 32% |
| Cholesterol 200mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 110mg | 20% |
| Vitamin B1 0.55mg | 46% |
| Vitamin B2 0.39mg | 30% |
| Vitamin B3 13mg | 79% |
| Vitamin B6 0.92mg | 54% |
| Vitamin B9 160ug | 39% |
| Vitamin B12 1.24ug | 52% |
| Vitamin C 4.67mg | 5% |
| Vitamin E 0.71mg | 5% |
| Vitamin K 16ug | 14% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.35mg | 0% |
| Iron, Fe 4.71mg | 43% |
| Magnesium, Mg 90mg | 22% |
| Phosphorus, P 470mg | 37% |
| Potassium, K 780mg | 23% |
| Selenium, Se 50ug | 88% |
| Sodium, Na 1270mg | 85% |
| Zinc, Zn 3.86mg | 35% |
| Water | |
| Water 250g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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