Thursday, 15 August 2013

Chicken Yakitori with Blue Apron

OK...So lets be honest, the worst part about cooking, isn't the cooking. It's the shopping and schlepping. The third S in the equation is SOLUTION. And I've found it! Blue Apron. Shopping done, schlepping done & all neatly packaged up ready for me to get my cooking-hands on.

I think I spent more time getting my Instagram video right, than chopping the veggies for dinner.

On the menu, Chicken Yakitori.


  • ¾ Cup Brown Rice
  • 2 Scallions
  • 2 Cloves Garlic
  • 1-Inch Piece Ginger
  • 1 Bunch Cilantro
  • 7 to 8 Ounces Long Beans
  • 3 Tablespoons Hoisin Sauce
  • 2 Tablespoons Soy Sauce
  • 8 Ounces Ground Chicken
  • ½ Cup Panko Breadcrumbs
  • 1 Tablespoon Sesame Oil
  • 8 Skewers
  • 2 Birdseye Chilis
  • 1 Lemon 
  1. Preheat the oven to 400°F. 
  2. In a small pot, combine the rice, 1½ cups of water, and a pinch of salt. Heat to boiling on high. Cover, reduce the heat to low, and simmer 25 to 30 minutes, or until the rice is cooked through and all the water is absorbed.
  3. Wash and dry the fresh produce. Thinly slice the scallions. Peel and mince the garlic and ginger. Finely chop the cilantro. Cut the long beans into 6-inch lengths.
  4. Make the glaze & chicken mixture:
  5. In a small bowl, make the glaze by combining half the hoisin sauce and half the soy sauce; stir until smooth. In a separate large bowl, combine the ground chicken, panko, ginger, garlic, sesame oil, half the scallion, half the cilantro, and the remaining hoisin and soy sauces.
  6. Using your hands, mix everything just until combined. 
  7. Divide the mixture into 4 equal pieces, and shape them into flat, oval-shaped patties. Place the patties on a lightly oiled baking sheet, and place 2 skewers in each patty. 
  8. Roast the yakitori in the oven for 6 to 8 minutes, or until browned, then carefully flip them over and cook 6 to 8 minutes minutes longer, or until browned on the top and cooked through in the center.
  9. To make the beans: heat some oil in a large pan on high until hot. Add the long beans and birdseye chilis and cook about 30 seconds, stirring. Season with salt and pepper. Add about ¼ cup of water and cook 3 to 4 minutes, stirring until the water evaporates and the long beans are crisp-tender. 
  10. Remove from the heat and squeeze the juice of half the lemon over the long beans. Stir in the remaining cilantro.
  11. To plate: Divide the rice and long beans between 2 plates. Place the yakitori on top of the rice. Spoon some glaze over the yakitori and some over the long beans, if you like. Garnish each with the remaining scallions and lemon wedges. 
Click on the image, to view the Instagram video.
Try Blue Apron for yourselves (if you're in the USA that is)!