Yakitori Meal Prep

Yakitori Meal Prep Bento

For lunch this week, we’re making Yakitori. Yakitori is a Japanese grilled skewered chicken coated in a sweet, caramelized soy glaze. These are easy to make and can be cooked in a cast iron skillet. Let’s get started!

Yakitori Recipe

Ingredients

Teriyaki Sauce

• ½ cup soy sauce

• ½ cup mirin

• ¼ cup sake

• ¼ cup brown sugar

• 3 garlic cloves, minced

Chicken Skewers

• 1 ½ lb chicken thighs, cut into bite-sized pieces

• 1 bunch green onions

• 8–10 skewers

Instructions

1. Prepare the Skewers

   • Soak the skewers in water while prepping the sauce and chicken (this prevents burning).

   • Cut the green onions into 1 ½-inch pieces, using both the white and green parts.

   • Separate the white parts from the green parts.

2. Make the Yakitori Sauce

   • In a small pot, combine all the teriyaki sauce ingredients and the green parts of the green onions.

   • Bring to a boil over medium-high heat, then reduce to medium-low and let simmer for about 20 minutes, or until the sauce thickens slightly.

     

3. Assemble the Skewers

   • Cut the chicken thighs into 2-inch pieces.

   • Thread the chicken and white parts of the green onions onto skewers, alternating them. (Some skewers can be just chicken, and some can include green onions.)

     

4. Cook the Yakitori

   • Heat a cast iron skillet over medium-high heat and add oil.

   • Place the skewers in the pan, making sure not to overcrowd.

   • Cook for 4–5 minutes per side, until the chicken chars slightly.

   • While cooking, brush with the teriyaki sauce, then flip and repeat on the other side.

5. Assemble the Bento Boxes

   • Divide steamed rice into four meal prep containers.

   • Add vegetables—I used steamed broccoli, carrot sticks, and edamame.

   • Place the chicken skewers on top of the rice.

6. Enjoy!