Chicken

Sticky Chicken Skewer Rice Bowls

by:
September  9, 2022
5
5 Ratings
Sticky Chicken Skewer Rice Bowls
Photo by Anna Chwistek | Serving Dumplings
  • Prep time 15 minutes
  • Cook time 15 minutes
  • Serves 4
Author Notes

Asian-inspired chicken skewers, tossed in a gingery, garlic-kissed, sticky soy sauce. Served over steamed jasmine rice and topped with crisp-tender blistered snow peas for the most hearty dinner. And the best part? Ready in about 30 minutes. A delicious, funky dinner for every occasion. —Anna Chwistek | Serving Dumplings

What You'll Need
Ingredients
  • Chicken skewers
  • 8 skewers
  • 1 pound chicken breast fillets
  • 1 pound boneless/skinless chicken thighs
  • 1/2 cup low sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon mirin
  • 2 tablespoons toasted sesame oil
  • 1/4 teaspoon chili flakes
  • 2 garlic cloves, grated
  • 1 tablespoon grated ginger
  • 3 scallions
  • rice, for serving
  • Blistered Snow Peas
  • 12 ounces snow peas
  • 1 tablespoon vegetable oil
  • 1 tablespoon mirin
  • 1 teaspoon salt
Directions
  1. Slice the chicken into thin strips. Place in a large bowl. Combine with soy sauce, brown sugar, sesame oil, mirin, chili flakes, garlic and ginger. Stir to coat. Set aside for 5 minutes or cover and place overnight in the fridge.
  2. Preheat the oven to 400°F or 200°C.
  3. Cut the scallions crosswise into 1 ½-inch/4 cm pieces.
  4. Skewer the chicken and finish each skewer with scallions, keep the remaining scallions for topping.
  5. Once prepared, place skewers on a baking sheet lined with parchment paper. You can pour the remaining marinade over the skewers to create a delicious sauce. Roast for 15 minutes or until nicely browned and the chicken starts to char. Alternatively, change the oven setting to broil and bake the chicken for about 4 minutes more. Keeping an eye on it, as the broiler can burn food fast.
  6. In the meantime, cook the rice according package directions.
  7. Prepare the blistered snow peas. Heat oil in a skillet over high. Add snow peas and cook, stirring occasionally, until blistered and crisp-tender, about 3 minutes. Turn off the heat, stir in salt, mirin and chili flakes.
  8. Divide rice among bowls, along with chicken skewers and blistered snow peas. Enjoy!
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4 Reviews

Marina
Marina June 23, 2024
The marinade gave a really delicious taste to the chicken. I used farro instead of rice and "refried" it in butter with a bunch of chopped fresh herbs, chives, and baby peas (did not have snow peas so I had to improvise!). Will do again!
 
noramaye
noramaye June 22, 2024
Delicious! We didn't have mirin so we used white wine vinegar. I'm not sure how similar to the recipe (as written) it ended up tasting, but it was really good. We didn't use skewers & cooked the chicken bits in a cast iron pan.
 
merri J.
merri J. June 19, 2024
This was delicious and SO easy. Just 2 of us so I used 1 lb of chicken thighs, cut in chunks and made about half the marinade. Didn’t want to deal with the skewers so I cut the chicken into pieces that I cooked in a cast iron skillet. Used snap peas since I had them and it all worked beautifully. Will definitely make again.
 
Michelletvn
Michelletvn June 14, 2023
This recipe was literally perfect for a fast weekday meal. I used only thighs because that’s all we had. And instead of skewers (didn’t have any) though I threw all the small cut pieces into the air fryer on 205c for about 25 mins because I like the burnt charred pieces. Flipped once in the middle. I used a silicone basket for easy cleanup but also to keep the sauce. But both recipes were followed to a t and really came together fast and was very tasty! For sure on rotation in this house for the future.