Friday, October 10, 2008

yakatori chicken with stir-fried vegetables and jasmine rice

This is a recipe from Guy Fieri's Guy Off the Hook series on Food Network.  It sounded too good to pass up, so tonight we had a little Yakatori Chicken.  Since I had several bell peppers that had been purchased last week for a meal that was never made, I decided to stir-fry them with some onions and mushrooms.  Then, at the last minute, I decided we needed a starch, so I pulled out the basmati rice.  I noticed that it suggested to let the rice soak for 20 minutes prior to cooking to get the full length of the rice, so I decided to go for it.  Wow.  That was some long rice.

The preparation was a bit labor intensive, taking more time than I usually do to prepare dinner.  In the end, it wasn't bad, and even had a decent flavor. But as Chef D put it, "ooo, chicken mcnuggets!".  Yes, he was being a bit sarcastic, but in a funny way.  If it had been a quick and easy to fix course, I may have considered it again in the future.  But, this was way too much work for a meal that did not bring fireworks to the palate.


Robin said...

When used to have yakitori chicken at our favorite place in Colorado when we were newlyweds, the thighs were marinated, then strung onto skewers whole. I cannot see myself ever bothering to make "meatballs" out of chicken, but is the sauce worth trying? I always love a new sauce. :)

lisha said...

That sounds like a more appetizing method for the chicken than the meatball version. I did like the sauce, although I did not make it exactly like the recipe. I didn't have the sake, so I just used all mirin. I didn't make the dipping sauce, though