Yakitori-Style Chicken & Veggie Skewers

🥘 Ingredients

• bell pepper
  1 unit
• black pepper
  1 pinch
• chicken thighs
  2 unit
• cooking oil
  1 tbsp
• jasmine rice
  ½ cup
• katsu sauce
  2 tbsp
• lime
  1 unit
• mini cucumber
  2 unit
• rice wine vinegar
  1 tbsp
• salt
  1 tsp
• scallions
  2 unit
• sesame seeds
  1 tsp
• sugar
  1 tbsp
• sweet soy glaze
  2 tbsp
• wooden skewers
  4 unit
• zucchini
  1 unit

🍳 Cookware

• medium bowl
• plastic wrap
• small pot
• small bowl
• large pan

1. 

   1

   Soak wooden skewers in water. Wash and dry all produce. Pat chicken thighs dry and season with salt and black pepper . Halve zucchini lengthwise and slice into ½-inch pieces. Core, deseed, and cut bell pepper into 1-inch pieces. Trim and thinly slice scallions , separating whites and greens. Halve and thinly slice mini cucumber on a slight diagonal. Quarter lime .

   wooden skewers: 4 unit, chicken thighs: 2 unit, salt: 1 tsp, black pepper: 1 pinch, zucchini: 1 unit, bell pepper: 1 unit, scallions: 2 unit, mini cucumber: 2 unit, lime: 1 unit
2. 

   2

   In a medium bowl , combine rice wine vinegar , sugar , and 2 tbsp water until sugar dissolves. Add cucumber slices, cover with plastic wrap , and set aside ⏱️ 15 minutes to pickle.

   rice wine vinegar: 1 tbsp, sugar: 1 tbsp
3. 

   3

   Rinse jasmine rice in a fine mesh strainer until water runs clear. Add rice and 1 cup water to a small pot . Bring to a boil, then reduce heat to low, cover, and simmer ⏱️ 10 minutes until tender and water is absorbed. Remove from heat and let stand, covered, ⏱️ 5 minutes .

   jasmine rice: ½ cup
4. 

   4

   In a small bowl , whisk together katsu sauce , sweet soy glaze , cooking oil , and juice from half the lime. Set aside.

   katsu sauce: 2 tbsp, sweet soy glaze: 2 tbsp, cooking oil: 1 tbsp
5. 

   5

   Thread chicken thighs, bell pepper, zucchini, and scallion whites onto drained skewers, alternating ingredients. Reserve scallion greens for garnish.
6. 

   6

   Heat a large pan over medium-high heat. Add a light drizzle of oil and cook skewers, turning occasionally, until chicken is cooked through and veggies are charred ⏱️ 8 minutes . Transfer to a plate and brush generously with reserved yakitori glaze.
7. 

   7

   Fluff rice with a fork and divide between bowls. Top with chicken skewers, quick-pickled cucumbers (drained), reserved scallion greens, and sesame seeds . Serve with remaining lime wedges.

   sesame seeds: 1 tsp