chicken yakiniku.

After moving to Texas I am realizing that gravy, BBQ sauce, sauce on a burger, sauce over taco salad, sauce with this meal, queso with those chips…  there’s just a lot going on over here. In CA, fusion food places are and have been taking over (as they are anywhere now), but it’s not totally about the sauce, dressings, or queso necessarily. It’s about the fusing together of tastes to make something unique. You want tacos AND Korean food? Easy. Fusion tacos are in, and they’re not leaving anytime soon because they’re that. dang. good. But (only in my opinion, don’t quote me on this) it’s not super often that you find something that purposefully comes with a sauce that you are supposed to pour over your meal, or dip your fries or your fried chicken in. But in Texas, everything goes.

In this meal, it’s a little bit of both worlds. You got your marinated chicken, carrots, and bok choy, but by heaping the sauce over the chicken in little spoonfuls, and then pouring any extra on top while plating. It’s a really involved dish.

So here it is: chicken yakiniku with sesame-marinated carrots and garlic rice:


photo by:

Source: Blue Apron’s “Chicken Yakiniku with Sesame-Marinated Carrots & Garlic Rice
Recipe by: ^, with only my alterations in 
instructions below.
My friends say: “This chicken, so good.” “Oh man.”
I find this goes with: 
Serving size: 2
Can be: dinner, massive lunch

Instructions for ingredients are in recipe link above.

jasmine rice
baby bok choy
garlic cloves
yakiniku sauce
rice vinegar
sesame oil

  1.  Carefully shred carrots. Place in a small bowl. Cut off the root-ends of the scallions, and thinly chop and separate the white and green ends.
  2. Chop garlic into small pieces, and cook until fragrant in a medium-sized pot after spraying it with canola cooking oil. Add salt and pepper.
  3. Add 1 cup of water and the rice. Once boiling, reduce heat and cook about 15 minutes or until rice is tender.
  4. While rice is cooking, marinate the carrots by adding the mirin, sesame oil, and rice vinegar in the small bowl. Stir them occasionally. Add a little salt and pepper.
  5. Spray canola cooking oil into a medium-sized pan, and then place chicken in. Season with salt and pepper. Let sit on one side for about 3-5 minutes, then flip over. Cook about same amount on other side, then add yakiniku sauce and 1/4 cup of water. Make sure chicken is thoroughly cooked through, and feel free to spoon the sauce from the pan over the chicken. You can cut open the center of the chicken periodically to check and see if it is done or not. When thoroughly cooked through, move chicken to another dish.
  6. Do not clean out the pan, as you are going to use the same pan you cooked the chicken in to cook the bok choy. Roughly chop bok choy (after discarding root ends) and add to pan, along with 2 tbsp of the marinating carrot juice, 2 tbsp of water, and the white bottoms of the scallions. Stir and cook for about 5 minutes, until bok choy leaves are wilted and the stems are somewhat soft.
  7. The recipe says to drain the carrots before serving, but I scooped them as is and they were great. Garnish with the green tops of the scallions, only if you want, between the two plates.




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