Cooked - Teriyaki Chicken Skewers With Asian Cucumber Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Teriyaki Chicken Skewers With Asian Cucumber Salad

6.0

2 pounds boneless skinless chicken, cut into chunks

1 large onion or 2 small onions, cut into large chunks

3 medium zucchinis, cut into thick rounds

Your favorite teriyaki sauce (I like Soyaki)

2 cups jasmine rice, washed and drained

3½ cups water

Drizzle of olive oil

1 teaspoon salt

5-6 Persian cucumbers, thinly sliced

¼ cup soy sauce

¼ cup ponzu sauce

¼ cup seasoned rice vinegar (or regular rice vinegar + 1 tablespoon brown sugar)

Splash of sesame oil

1 tablespoon chili paste or chili crunch

1-2 garlic cloves, minced

¼ cup toasted sesame seeds

9x13-inch baking dish

12-inch wooden skewers

Toss the chicken, onion, and zucchini with teriyaki sauce. Marinate for a few hours or overnight for best flavor.
In a 9x13-inch baking dish, combine the rice, water, olive oil, and salt.
Thread the chicken and vegetables onto skewers and lay them across the baking dish so they hang over the rice.
Cover with parchment paper and foil. Bake at 375°F for 25 minutes.
Remove the cover, baste with remaining teriyaki sauce, and bake 10 minutes more.
Broil for 3-5 minutes if desired.
While the chicken bakes, toss all cucumber salad ingredients together.
Serve over the fluffy jasmine rice with the cucumber salad on the side.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍢Skewers

CuisineAsian

Occasions🍗Barbecue📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 8 weeks ago

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