Chicken Yakitori

with Long Beans & Brown Rice

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From the Test Kitchen

The word yakitori in Japanese directly translates to grilled (yaki) chicken (tori). This recipe uses a mixture similar to tsukune, or chicken meatballs, that can be grilled like yakitori, or roasted in the oven. If you have a grill, feel free to use it to cook these, but the oven and stovetop work just as well. In Japan, it’s customary to enjoy yakitori with colleagues after work with sake or beer.

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Nutrition

PER SERVING
Calories

Cals (est.)

fresh

ingredients

¾ cup Brown Rice
2 Scallions
2 cloves Garlic
1 Small Piece Ginger
1 bunch Cilantro
7 to 8 oz Long Beans
3 Tbsps Hoisin Sauce
2 Tbsps Soy Sauce
8 oz Ground Chicken
½ cup Panko Breadcrumbs
1 Tbsp Sesame Oil
8 Skewers
2 Bird's Eye Chilies
1 Lemon

step-by-step

instructions

Cook Along

1 Cook the rice:

Preheat the oven to 400°F. In a small pot, combine the rice, 1½ cups of water, and a pinch of salt. Heat to boiling on high. Cover, reduce the heat to low, and simmer 25 to 30 minutes, or until the rice is cooked through and all the water is absorbed.

2 Prepare your ingredients:

Wash and dry the fresh produce. Thinly slice the scallions. Peel and mince the garlic and ginger. Finely chop the cilantro. Cut the long beans into 6-inch lengths.

3 Make the glaze & chicken mixture:

In a small bowl, make the glaze by combining half the hoisin sauce and half the soy sauce; stir until smooth. In a separate large bowl, combine the ground chicken, panko, ginger, garlic, sesame oil, half the scallion, half the cilantro, and the remaining hoisin and soy sauces. Using your hands, mix everything just until combined. Divide the mixture into 4 equal pieces, and shape them into flat, oval-shaped patties. Place the patties on a lightly oiled baking sheet, and place 2 skewers in each patty.

4 Cook the yakitori:

Roast the yakitori in the oven for 6 to 8 minutes, or until browned, then carefully flip them over and cook 6 to 8 minutes minutes longer, or until browned on the top and cooked through in the center.

5 Cook the long beans:

While the yakitori roasts, heat some oil in a large pan on high until hot. Add the long beans and birdseye chilis and cook about 30 seconds, stirring. Season with salt and pepper. Add about ¼ cup of water and cook 3 to 4 minutes, stirring until the water evaporates and the long beans are crisp-tender. Remove from the heat and squeeze the juice of half the lemon over the long beans. Stir in the remaining cilantro.

6 Plate your dish:

Divide the rice and long beans between 2 plates. Place the yakitori on top of the rice. Spoon some glaze over the yakitori and some over the long beans, if you like. Garnish each with the remaining scallions and lemon wedges. Enjoy!