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.
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
1/2 cup sliced green onions
4 cups trimmed watercress (about 1 bunch)
1/4 cup sliced radishes
How to Make It
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.