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Chicken Yakitori on Watercress

Yield 4 servings (serving size: 4 ounces chicken, 1 cup watercress, about 2 tablespoons sauce, and 1 tablespoon radishes)
Yakitori means "grilled fowl" in Japanese and is traditionally served on skewers, but this skillet version is just as tasty and even easier. The sweet-salty chicken and sauce make a lovely main-dish salad when served on watercress with a side of sticky rice.

Ingredients

  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons mirin
  • 1 1/2 tablespoons dark sesame oil
  • 2 teaspoons sugar
  • 1/4 teaspoon crushed red pepper
  • 1 pound chicken breast tenders
  • Cooking spray
  • 1/2 cup sliced green onions
  • 4 cups trimmed watercress (about 1 bunch)
  • 1/4 cup sliced radishes

Nutrition Information

  • calories 174
  • caloriesfromfat 21 %
  • fat 4 g
  • satfat 0.8 g
  • monofat 1.4 g
  • polyfat 1.4 g
  • protein 27.2 g
  • carbohydrate 4.7 g
  • fiber 0.8 g
  • cholesterol 66 mg
  • iron 1 mg
  • sodium 225 mg
  • calcium 56 mg

How to Make It

  1. Combine first 6 ingredients in a large bowl. Reserve half of marinade.

  2. Add chicken to marinade in bowl, turning to coat. Let stand 5 minutes.

  3. While chicken marinates, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Drain chicken; discard marinade. Add chicken to pan; cook 4 minutes on each side or until done.

  4. Remove pan from heat; add reserved marinade and onions. Toss to coat.

  5. Divide watercress evenly among 4 plates. Divide chicken mixture evenly among servings; top evenly with radishes and sauce.