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

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.

How to Make It

Step 1

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

Step 2

Add chicken to marinade in bowl, turning to coat. Let stand 5 minutes.

Step 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.

Step 4

Remove pan from heat; add reserved marinade and onions. Toss to coat.

Step 5

Divide watercress evenly among 4 plates. Divide chicken mixture evenly among servings; top evenly with radishes and sauce.

Ratings & Reviews

crosscourt's Review

May 19, 2013
Not very good. I used spinach instead of watercress. The sauce was lousy too. was quick to make but that is the only positive.

kristabaru's Review

January 07, 2009