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Chicken Yakitori

Photo: Jennifer Causey; Styling: Lindsey Lower

Yield

Serves 4 (serving size: 1/2 cup)

Kids will love swapping forks for skewers to build their own kebab bites. The sweet-savory glazed chicken is perfect served with basmati rice and crisp steamed veggies.

Ingredients

  • Cooking spray
  • 3 1/2 tablespoons lower-sodium soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sake
  • 1 tablespoon canola oil
  • 1 tablespoon brown sugar
  • 1 tablespoon minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
  • 8 green onions, cut into 1-inch pieces
  • 2 teaspoons toasted sesame seeds

Nutrition Information

  • calories 234
  • fat 9 g
  • satfat 1.5 g
  • monofat 4.1 g
  • polyfat 2.3 g
  • protein 24 g
  • carbohydrate 11 g
  • fiber 1 g
  • cholesterol 108 mg
  • iron 2 mg
  • sodium 574 mg
  • calcium 43 mg
  • sugars 7 g
  • Est. Added Sugars 5 g

How to Make It

  1. Preheat broiler to high. Line a jelly-roll pan with aluminum foil; lightly coat with cooking spray.

    Preparing Fresh Ginger
  2. Combine soy, mirin, sake, oil, brown sugar, ginger, and garlic in a saucepan over medium-high heat; bring to a simmer. Reduce heat; cook 5 minutes or until thickened. Place chicken in a bowl. Pour soy sauce mixture over top; toss. Add green onions; toss. Spread mixture in an even layer on prepared pan.

  3. Broil chicken 4 to 5 minutes; turn chicken. Broil 4 to 5 minutes or until chicken is done. Transfer to a serving platter. Sprinkle evenly with sesame seeds, and serve with toothpicks or skewers.