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Yakitori

Photo: Anna Williams; Styling: Pam Morris
Hands-on time 25 mins
Total time 1 hr, 30 mins
Yield 4 servings (serving size: 3 skewers)
Serve with rice or rice noodles and steamed baby bok choy.

Ingredients

  • 1 cup sake
  • 1/4 cup sugar
  • 3 1/2 tablespoons lower-sodium soy sauce
  • 1 (1-inch) piece peeled fresh ginger, sliced
  • 1/2 teaspoon crushed red pepper
  • 4 (6-ounce) skinless, boneless chicken breast halves, cut into 36 (3/4-inch) cubes
  • 5 garlic cloves, crushed
  • 5 cilantro sprigs
  • 3 tablespoons rice vinegar
  • 1 tablespoon dark sesame oil
  • 9 green onions (white and light green parts only), cut into 36 (2-inch) pieces
  • Cooking spray

Nutrition Information

  • calories 365
  • fat 7.6 g
  • satfat 1.7 g
  • monofat 2.8 g
  • polyfat 2.3 g
  • protein 36.2 g
  • carbohydrate 20.6 g
  • fiber 1.1 g
  • cholesterol 94 mg
  • iron 2 mg
  • sodium 556 mg
  • calcium 51 mg

How to Make It

  1. Combine first 4 ingredients in a small saucepan; bring to a boil. Remove from heat; let stand 15 minutes. Remove ginger with a slotted spoon, and place in a medium bowl. Add 2 tablespoons soy sauce mixture, pepper, chicken, garlic, and cilantro to ginger in bowl; toss well. Cover and chill 1 hour, stirring occasionally.

  2. Preheat grill to medium-high heat.

  3. Bring remaining soy sauce mixture to a boil; cook 10 minutes or until reduced to 1/4 cup. Remove from heat; slowly add vinegar and oil, stirring with a whisk. Divide soy sauce mixture into 2 equal portions (about 1/4 cup each); set aside.

  4. Remove chicken from marinade; discard marinade. Thread 3 chicken pieces and 3 green onion pieces alternately onto each of 12 (8-inch) skewers. Place the skewers on a grill rack coated with cooking spray. Cover and grill for 8 minutes or until done, turning after 4 minutes and basting occasionally with 1/4 cup reserved soy sauce mixture.

  5. Place skewers on a serving platter; serve with remaining 1/4 cup soy sauce mixture.