You are here: Home » Recipes » Chicken Yakitori with Ginger Rice Chicken Yakitori with Ginger Rice Yield servings PrintEmail Ingredients Ginger Garlic Rice (recipe follows)2 tablespoons yellow or red miso paste2 tablespoons sugar3 tablespoons rice vinegar3 tablespoons mirin3 tablespoons soy sauce1 1/2 pounds boneless, skinless chicken breast halves, cut into 1 inch cubes4 large thick scallions, cut into 1 inch pieces1 large seedless cucumber, unpeeled, cut into 1 inch pieces1 large Portobello mushroom, gills removed, cut into 1 inch pieces Instructions Prepare Ginger Garlic Rice as directed below. While rice is microwaving, place miso, sugar, rice vinegar, mirin, and soy sauce in a small saucepan over medium heat. Cook, stirring well, just until the sauce is smooth and sugar has completely dissolved, about 2 minutes. Remove from heat. Thread chicken, scallions, cucumber and mushrooms alternately onto 12 skewers.* Broil about 6 inches from heat, basting frequently with the miso sauce until nicely browned and cooked through, about 8 to 10 minutes; turning once. Top Ginger Garlic Rice with skewers of chicken. Serves 6. Ginger Garlic Rice 1 cup Jasmine rice 2 cups low sodium chicken broth 2 tablespoons fresh lemon juice 1 tablespoon bottled mashed ginger 1 tablespoon bottled minced garlic 1/2 cup fresh spinach leaves, thinly sliced 2 tablespoons sesame seeds In 2 quart microwave safe dish, combine rice with chicken broth and lemon juice. Cover and microwave on HIGH for 5 minutes. Reduce setting to 50% power; microwave for 13 minutes. Gently stir in remaining ingredients. Let stand covered for 5 minutes. Spoon onto serving platter. * If using wooden skewers, soak in water for at least 30 minutes to prevent scorching.