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.
Makes 6 servings
|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 %|
Check out more recipes for Asian