Recipe courtesy of Vicki Liley
Recipe courtesy of Vicki Liley
Watch how to make this recipe.
Chicken Yakitori
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- Yield: Serves 10
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 165
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 23 g
- Cholesterol
- 66 mg
- Sodium
- 1445 mg
- Yield: Serves 10
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 165
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 23 g
- Cholesterol
- 66 mg
- Sodium
- 1445 mg
Ingredients
Directions
- Soak bamboo skewers in cold water for 10 minutes, then drain. Place soy sauce, sake, sugar, ginger and chives in a screw-top jar and shake well to mix.
- Trim chicken breasts of any fat and membranes and cut into bite-sized cubes, about 1 1/2 inches. Place chicken cubes in a shallow glass or ceramic dish, pour marinade over cubes, cover and refrigerate for 1 hour.
- Preheat a stovetop grill pan, broiler (grill), or barbecue.
- Cut scallions into 2-inch lengths. Drain chicken, and thread cubes onto skewers alternately with scallions. Brush chicken and scallions with olive oil and cook until golden, about 5 minutes per side.
- Serve hot with soy sauce for dipping.
Cook’s Note
Can be assembled 2 hours ahead. Then cook and serve.
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