Japanese Yakitori
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Japanese Yakitori
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.
Yield
Makes 6 servings
Ingredients
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 sugar |
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 |
Preparation
- 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.
Nutritional Information
Serving Size: | 1 skewer |
Fiber | 1 g |
Carbohydrate | 6 g |
Cholesterol | 46 mg |
Saturated Fat | 1 g |
Total Fat | 3 g |
Calories from Fat | 21 % |
Calories | 124 |
Protein | 17 g |
Sodium | 99 mg |
Dietary Exchange
Meat | 2 |
Fruit | 1/2 |
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