Easy Chicken Yakitori

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  0.5 cup Soy Sauce, Low Sodium
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  0.3 cup Rice Wine, Dry (Sake)
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  0.3 cup Mirin, Sweet Rice Wine
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  0.3 cup Brown sugar
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  2 tbsp 2 tablespoons water
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  1 Garlic(3g)
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  8 Shallot(240g)
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  17 oz Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

Instructions

1. 1Soak wooden skewers in cold water for 30 minutes while you prepare the remaining ingredients.
2. 2Combine the soy sauce, sake, mirin, brown sugar, and minced garlic in a small saucepan over medium-high heat. Bring to a boil, then reduce heat to low and simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce reduces by half and thickens enough to coat the back of a spoon. Remove from heat, let cool to room temperature, then strain out the garlic solids. Reserve 1/4 of the sauce in a separate bowl for dipping; use the remaining 3/4 for glazing during cooking.
3. 3Cut the chicken thighs into 1½-inch cubes and slice the shallot into 1-inch pieces. Thread the chicken and shallot alternately onto the soaked skewers, leaving a small gap between pieces.
4. 4Heat a large skillet or grill pan over medium-high heat for 2–3 minutes until very hot. Working in batches if needed to avoid crowding, place skewers in the pan and cook for 3–4 minutes without moving, until the chicken develops deep golden-brown color on the first side.
5. 5Brush the cooked side generously with the glaze, then turn each skewer. Cook for another 3–4 minutes over medium-high heat until the second side is golden brown and the internal temperature of the chicken reaches 165°F.
6. 6Brush the second side with glaze during the final minute of cooking, then transfer skewers to a clean plate.
7. 7Divide the cooked skewers evenly into 8 meal prep containers while still warm, pairing each with a portion of cooked rice. Drizzle each container with a small amount of reserved dipping sauce.
8. 8Store containers in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat for 2–3 minutes before serving, then drizzle with additional reserved dipping sauce and garnish with thinly sliced raw shallot.