Chicken Yakitori

Serves: 5

Destiney Bartoletti

1 January 1970

Based on User reviews:

55

Spice

56

Sweetness

44

Sourness

40

mins

Prep time (avg)

4

Difficulty

Ingredients:

10

Bamboos (skewers)

1 cup

Soy Sauce (for dipping)

1 cup

Sake

2 tsps

Sugar

1 tbsp

Ginger (peeled and grated fresh)

2 tbsps

Chives (snipped)

910 g

Chicken Breast Fillet

1

Olive Oil (for brushing)

Directions:

1

Soak bamboo skewers in cold water for 10 minutes, then drain

2

Place soy sauce, sake, sugar, ginger and chives in a screw-top jar and shake well to mix

3

Trim chicken breasts of any fat and membranes and cut into bite-sized cubes, about 1 1/2 inches

4

Place chicken cubes in a shallow glass or ceramic dish, pour marinade over cubes, cover and refrigerate for 1 hour

5

Preheat a stovetop grill pan, broiler (grill), or barbecue

6

Cut scallions into 2-inch lengths

7

Drain chicken, and thread cubes onto skewers alternately with scallions

8

Brush chicken and scallions with olive oil and cook until golden, about 5 minutes per side

9

Serve hot with soy sauce for dipping