Yakitori (yah-kee-TOH-ree), Japanese for “grilled fowl,” most often refers to small pieces of marinated chicken that are placed on skewers, and then grilled.  I skipped out on the skewers and used chicken breast in place of chicken thighs. I sautéd the chicken pieces until done. It was super easy and absolutely delicious!

If you aren’t using skewers don’t worry about cutting the chicken or green onion in any particular fashion. If you don’t have fresh ginger you can use bottled (you’ll want to use a little less if its fresh ground).

Yield: 4 servings

1/4 cup sake (rice wine)

1/4 cup low-sodium soy sauce

3 tbsp. sugar

2 tbsp. grated peeled fresh ginger

1/4 tsp. crushed red pepper

2 garlic cloves, minced

1 lb. skinless, boneless chicken thighs or breasts, cut into (24) bite-sized pieces

5 green onions, each cut into 4 (2-inch) pieces

cooking spray

  1. Combine first (6) ingredients in a small saucepan. Bring to boil; cook until reduced to 1/4 cup (about 2 1/2 minutes). Remove from heat; cool.
  2. Combine soy sauce mixture and chicken. Cover and marinate in refrigerator 1 hour.
  3. Heat large grill pan or sauté pan coated with cooking spray over medium-high heat.
  4. Thread (6) chicken cubes and (5) green onion pieces alternately onto each of (4) 10-inch skewers, if using. Brush kebabs with soy mixture. Place kebabs in pan, and cook 4 minutes on each side or until chicken is done. Otherwise just add everything to sauté pan and cook until done. Remove chicken from an and discard excess cooking liquid.

based on recipe from Cooking Light Annual Recipes 2005


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