Chicken Skewer Rice Bowl
A hearty rice bowl topped with juicy grilled chicken skewers, a savory soy-based sauce, and a sprinkle of green onions. The optional noodle-like topping adds texture, making this a satisfying meal.
- Total time
- 30 min
- Servings
- 2
- Calories
- 650
- Protein
- 35g
Ingredients
- 1 lb chicken thigh
- 2 cups cooked white rice
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 2 stalks green onions
- 1 cup cooked udon noodles
- 1 tbsp vegetable oil
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Cut chicken into bite-size pieces and thread onto skewers.
- 2
Mix soy sauce, mirin, and sugar in a small bowl for the sauce.
- 3
Brush chicken with oil and season with salt and pepper.
- 4
Grill skewers over medium heat for 8-10 minutes, turning and basting with sauce.
- 5
Warm cooked udon noodles in boiling water for 1 minute, then drain.
- 6
Divide rice between bowls, top with noodles and chicken skewers.
- 7
Drizzle with remaining sauce and garnish with sliced green onions.
Tools you’ll need
- grill or grill pan
- skewers
- small bowl
- pot for boiling noodles
- brush
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