japanese

Yuzu Kosho Chicken and Shishito Skewers with Cabbage Sesame Slaw

Name: Yuzu Kosho Chicken and Shishito Skewers with Cabbage Sesame Slaw
Yield: 1 serving
Cuisine: japanese
Ingredients: 236 g chicken thigh boneless skinless; 99 g shishito peppers; 186 g green cabbage shredded; 10 g yuzu kosho; 15 g soy sauce; 12 g honey; 15 g rice vinegar; 15 g toasted sesame seeds; 15 g neutral oil

This grilled dish pairs chicken thigh boneless skinless with shishito peppers, green cabbage shredded and yuzu kosho. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Low carb

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

56 g Protein

32 g Carbohydrates

33 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

236g chicken thigh boneless skinless 286 kcal
99g shishito peppers 31 kcal
186g green cabbage shredded 47 kcal
10g yuzu kosho 18 kcal
15g soy sauce 11 kcal
12g honey 36 kcal
15g rice vinegar 3 kcal
15g toasted sesame seeds 87 kcal
15g neutral oil 133 kcal

Cooking instructions

Soak bamboo skewers in water if using.
chicken thigh boneless skinlessshishito peppers
Cut chicken into bite-size pieces. Thread chicken and shishito peppers onto skewers.
yuzu koshosoy saucehoneyneutral oil
In a bowl, mix yuzu kosho, soy sauce, honey, and half the oil; brush over the skewers.
Grill or broil skewers 8-10 minutes, turning and brushing once more, until lightly charred and cooked through.
green cabbage shreddedrice vinegartoasted sesame seedsneutral oil
Toss cabbage with rice vinegar, toasted sesame seeds, and the remaining oil; season with a pinch of salt if needed.
green cabbage shredded
Serve skewers with the cabbage slaw.