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.

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

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Nutritional Information

Amount per serving
  • Calories: 174
  • Calories from fat: 21%
  • Fat: 4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1.4g
  • Protein: 27.2g
  • Carbohydrate: 4.7g
  • Fiber: 0.8g
  • Cholesterol: 66mg
  • Iron: 1mg
  • Sodium: 225mg
  • Calcium: 56mg


  • 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


  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.
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