Yakitori ChickenRecipe posted in: Lunch/Dinner
Send your taste buds on a journey to Japan with Yakitori Chicken—a light dinner option that is so fragrant and delectable, you won’t feel like you’re skimping at all.
Yakitori is an inventive way to break your chicken dinner routine. Sesame and ginger marinate and later, dress these skewers for a distinctive Asian flavor your palate will find absolutely addicting. Bell pepper, garlic and ginger take this concept even further. If you can’t find mirin or rice wine at the store in the Asian food section, just sub these with a third cup of dry white wine with two teaspoons of granular sugar substitute. It would be a tragedy to let this minor obstacle stand in your way of amazing Yakitori Chicken!
Phase: Phase 2, Phase 3
- 1.5 Lean Protein
- 0.5 Vegetables
- 0.5 Extras
- 1 1/2lbs. boneless, skinless chicken breasts, cut into 1-inch pieces Special equipment: 8 (8-inch) skewers (if wooden, soak in water for 30 minutes)
- 10 scallions, cut into 1-inch pieces
- 1 large red bell pepper, cut into 1-inch squares
- 1/3 cup low-sodium soy sauce
- 3 Tbsp. mirin or rice wine
- 2 tsp. dark sesame oil
- 2 Tbsp. grated fresh ginger
- 2 garlic cloves, minced
- Special equipment:
- 8 (8-inch) skewers (if wooden, soak in water for 30 minutes)
- Heat oven to broil.
- Thread chicken, scallions and pepper onto skewers; place in a large shallow dish. Whisk together soy sauce, mirin, oil, ginger and garlic. Cover skewers with 1/2 cup of the mixture and marinate at room temperature for 10 minutes; set aside remaining soy sauce mixture for dressing cooked skewers.
- Lightly coat a broiler pan with cooking spray. Place skewers on the pan, reserving marinade. Broil, turning skewers and basting occasionally with reserved marinade, until chicken is no longer pink, about 10 minutes.
- Serve hot with reserved soy sauce mixture.