Rating: 3 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

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.

Melanie Barnard
Recipe by Cooking Light September 2005

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a large bowl. Reserve half of marinade.

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  • 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.

Nutrition Facts

174 calories; calories from fat 21%; fat 4g; saturated fat 0.8g; mono fat 1.4g; poly fat 1.4g; protein 27.2g; carbohydrates 4.7g; fiber 0.8g; cholesterol 66mg; iron 1mg; sodium 225mg; calcium 56mg.
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