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Photo: Anna Williams; Styling: Pam Morris Photo by: Photo: Anna Williams; Styling: Pam Morris


Serve with rice or rice noodles and steamed baby bok choy.

Cooking Light JUNE 2011

  • Yield: 4 servings (serving size: 3 skewers)
  • Hands-on:25 Minutes
  • Total:1 Hour, 30 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 365
  • Fat: 7.6g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 2.3g
  • Protein: 36.2g
  • Carbohydrate: 20.6g
  • Fiber: 1.1g
  • Cholesterol: 94mg
  • Iron: 2mg
  • Sodium: 556mg
  • Calcium: 51mg

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Yakitori recipe