Chicken Yakitori on Watercress

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.


4 servings (serving size: 4 ounces chicken, 1 cup watercress, about 2 tablespoons sauce, and 1 tablespoon radishes)

Recipe from

Cooking Light

Nutritional 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


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


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

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

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.

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

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