Orange Chicken Yakitori Skewer Bento

Name: Orange Chicken Yakitori Skewer Bento
Yield: 50
Cuisine: K-12
Ingredients: Orange Chicken Yakitori; 6 lbs, 14 oz Chicken thighs, boneless, skinless; 1 1/4 cup Kikkoman Gluten-Free Orange Sauce; 2 1/2 tsp Garlic, minced; 2 1/2 tsp Ginger, grated; 1 lb 14 oz Green onions, fresh, whole; Sunomono (Cucumber Salad); 10 lbs Cucumbers, fresh; 2 1/2 tsp Kosher salt; 3/4 cup 3 tbsp Kikkoman Rice Vinegar; 1/4 cup, 1 tbsp Sugar, granulated; 1 1/4 tsp Kikkoman 40% Less Sodium Gluten-Free Tamari Soy Sauce; 1 Tbsp 2 tsp Sesame seeds; Rice; 4 lbs 6 z Rice, brown, dry, long grain; 2 qt, 6 fl oz Water; 1 1/4 tsp Kosher salt

Image for Orange Chicken Yakitori Skewer Bento

Yield

kikkoman products used:

40% Less Sodium Gluten-Free Tamari Soy Sauce Rice Vinegar Gluten-Free Orange Sauce

ingredients

Orange Chicken Yakitori

6 lbs, 14 oz Chicken thighs, boneless, skinless

1 1/4 cup Kikkoman Gluten-Free Orange Sauce

2 1/2 tsp Garlic, minced

2 1/2 tsp Ginger, grated

1 lb 14 oz Green onions, fresh, whole

Sunomono (Cucumber Salad)

10 lbs Cucumbers, fresh

2 1/2 tsp Kosher salt

3/4 cup 3 tbsp Kikkoman Rice Vinegar

1/4 cup, 1 tbsp Sugar, granulated

1 1/4 tsp Kikkoman 40% Less Sodium Gluten-Free Tamari Soy Sauce

1 Tbsp 2 tsp Sesame seeds

Rice

4 lbs 6 z Rice, brown, dry, long grain

2 qt, 6 fl oz Water

1 1/4 tsp Kosher salt

nutrition facts

directions

CCP: No bare-hand contact with ready-to-eat food.

Cut the chicken into cubes.
Combine the chicken cubes, orange sauce, garlic, and ginger in a bowl. Cover and refrigerate for 30 – 60 minutes.
Trim the green onions and cut into 2-inch pieces, saving some sliced on a bias for garnish if desired.
Assemble 10 or 50 skewers evenly with the chicken and green onions (alternate chicken cubes and green onion pieces).
Bake parchment line sheet tray(s) at 400°F for 12-15 minutes or until the chicken reaches 165°F for ˂1 second (instantaneous). CCP: Heat to 165°F for ˂1 second (instantaneous). Hold for hot service at 135°F or higher.
To prepare the Sunomono, thinly slice the cucumbers (ideally with a mandolin slicer for uniformity) and transfer to a bowl.
Stir in the salt and sit for 5 to 10 minutes.
Squeeze water out of the cucumbers.
Combine the vinegar, sugar, and tamari soy sauce until the sugar dissolves.
Mix the vinegar mixture and sesame seeds to the cucumbers. Cover and refrigerate until ready to use. CCP: Hold and serve at 41°F or lower.
For the rice, combine the rice, water, and salt in a hotel pan.
Cover with parchment and foil and bake in a 350°F oven for 30 minutes or until the water has been fully absorbed. (Alternatively, cook the rice in a steamer for 30 minutes or until the water has been fully absorbed). CCP: Cook until internal temperature reaches 135°F or above. Hold for hot service at 135°F or higher.
For service, serve 1 chicken skewer, ½ cup Sunomono, and ½ cup rice per portion.

nutrition facts

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