Sticky Chicken Skewer Rice Bowls

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thinly slice chicken fillets and chicken thighs

combine with soy sauce, brown sugar, sesame oil, mirin, chili flakes, garlic and ginger

toss to coat, set aside for 5 minutes

slice the scallions

skewer the chicken

finish off with scallions, bake for 15 minutes at 400°F/ 200°C

meanwhile, cook the rice

heat oil over high, add snow peas

cook until charred and crisp-tender, about 3 minutes

turn off the heat, stir in salt, mirin and chili flakes