Not very good. I used spinach instead of watercress. The sauce was lousy too. was quick to make but that is the only positive.
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.
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- 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
- 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.
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