YIELD Makes 6 servings
Yakitori is the name for grilled chicken kabobs in Japan. These are especially pretty when prepared accordion-style on skewers. The vegetables are woven between ribbons of chicken, and everything is brushed with a gingery marinade.
|1||pound boneless skinless chicken breasts, cut into 3/4-inch-wide strips|
|2||tablespoons sherry or pineapple juice|
|2||tablespoons reduced-sodium soy sauce|
|1||tablespoon peanut oil|
|1/2||teaspoon minced garlic|
|1/2||teaspoon minced ginger|
|5||ounces red pearl onions|
|1/2||fresh pineapple, cut into 1-inch wedges|
- Place chicken in large resealable food storage bag. Combine sherry, soy sauce, sugar, oil, garlic and ginger in small bowl; mix thoroughly to dissolve sugar. Pour into plastic bag with chicken; seal bag and turn to coat thoroughly. Refrigerate 30 minutes or up to 2 hours, turning occasionally. (If using wooden or bamboo skewers, soak skewers in water 30 minutes to prevent burning.)
- Meanwhile, place onions in boiling water for 4 minutes; drain and cool in ice water to stop cooking. Cut off root ends and slip off outer skins; set aside.
- Drain chicken, reserving marinade. Weave chicken accordion-style onto skewers, alternating onions and pineapple with chicken. Brush with reserved marinade; discard remaining marinade.
- Grill on uncovered grill over medium-hot coals 6 to 8 minutes or until chicken is cooked through, turning once.
|Serving Size:||1 skewer|
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||21 %|
Don't you dare go to fast-food taco restaurants when you can learn to cook authentic Mexican cuisine from your own kitchen.
Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.