Recipe courtesy of Vicki Liley

Yield:: Serves 10

Ingredients

10 bamboo skewers
1/2 cup soy sauce
1/2 cup sake or dry sherry
2 teaspoons sugar
1 tablespoon peeled and grated fresh ginger
2 tablespoons snipped chives
2 pounds chicken breast fillets
12 scallions (shallots/spring onions), dark green tops removed
olive oil, for brushing
1/2 cup soy sauce, for dipping

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.

Recipe courtesy of Hors d'Oeuvres by Vicki Liley, Periplus Editions/Tuttle Publishing

My Private Notes

Name: Chicken Yakitori
Yield: Serves 10
Ingredients: 10 bamboo skewers; 1/2 cup soy sauce; 1/2 cup sake or dry sherry; 2 teaspoons sugar; 1 tablespoon peeled and grated fresh ginger; 2 tablespoons snipped chives; 2 pounds chicken breast fillets; 12 scallions (shallots/spring onions), dark green tops removed; olive oil, for brushing; 1/2 cup soy sauce, for dipping

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