Teriyaki Chicken Skewers with Cucumber and Rice

Juicy grilled chicken cubes glazed with a sticky, sweet-salty teriyaki sauce, served with fluffy sticky rice and cool cucumber sticks. The chicken goes on skewers for easy grilling or pan-frying, and the whole thing can be enjoyed warm or at room temperature. Pack the extra sauce in a small container for dipping at the table or on the go. Perfect for lunch boxes, picnics, or a simple weeknight dinner that travels well.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
15 minutes
Total time
35 minutes

Ingredients

  • ½ cup soy sauce (or coconut aminos for soy-free)
  • ¼ cup mirin (sweet rice wine)
  • 3 tbsp granulated sugar
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp cornstarch
  • 2 tbsp water (for slurry)
  • 1½ lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp vegetable oil (for grilling or pan-frying)
  • 1½ cups sticky rice (short-grain white rice)
  • 1¾ cups water (for cooking rice)
  • 2 medium cucumber, cut into sticks
  • 1 tbsp sesame seeds (optional, for garnish)
  • 2 green onions, thinly sliced (optional, for garnish)

Instructions

  1. Rinse 1½ cups sticky rice (300 g) under cold water until the water runs clear, swishing with your fingers to remove excess starch. Drain well.
  2. Combine the rinsed rice and 1¾ cups water (420 ml) in a medium pot. Bring to a boil over high heat, then cover tightly with a lid, reduce heat to low, and simmer for 15 minutes. The rice will steam and absorb all the water.
  3. While the rice cooks, mince 2 cloves garlic and set aside.
  4. Grate 1 tsp fresh ginger (5 g) and set aside.
  5. In a small saucepan, combine ½ cup soy sauce (120 ml), ¼ cup mirin (60 ml), 3 tbsp granulated sugar (38 g), the minced 2 cloves garlic, and the grated 1 tsp fresh ginger (5 g). Bring to a simmer over medium heat, stirring until the sugar dissolves completely, about 2 minutes.
  6. In a small bowl, whisk together 1 tbsp cornstarch (8 g) and 2 tbsp water (30 ml) to make a smooth slurry.
  7. Pour the cornstarch slurry into the simmering teriyaki sauce and whisk constantly. The sauce will thicken and turn glossy within 1 minute. Remove from heat and set aside.
  8. Cut 1½ lb boneless skinless chicken breasts (680 g) into 1-inch cubes. Try to keep the pieces roughly the same size so they cook evenly.
  9. Thread the chicken cubes onto wooden or metal skewers, leaving a little space between each piece for even cooking. You should get about 8 skewers.
  10. After the rice has simmered for 15 minutes, remove the pot from the heat and let it stand, covered, for 5 minutes. Do not lift the lid. The rice will finish steaming and become perfectly sticky.
  11. While the rice rests, cut 2 medium cucumbers into sticks, about 3 inches long and ½ inch thick. Arrange them on your serving plate or in containers.
  12. Thinly slice 2 green onions if using, and set aside for garnish.
  13. Heat a grill or large skillet over medium-high heat. Brush the grates or pan with 1 tbsp vegetable oil (15 ml) to prevent sticking.
  14. Place the chicken skewers on the grill or in the skillet. Cook for 3 to 4 minutes per side, turning once, until the chicken is cooked through and has golden grill marks or a light crust. The internal temperature should reach 165°F (74°C).
  15. Brush the cooked chicken skewers generously with the teriyaki sauce, coating all sides. Reserve about ¼ cup of the sauce in a small container for dipping later.
  16. Fluff the sticky rice with a fork and divide it among plates or containers. Arrange the glazed chicken skewers alongside the rice and cucumber sticks. Sprinkle with 1 tbsp sesame seeds (10 g) and the sliced 2 green onions if using. Serve with the reserved teriyaki sauce on the side.