Recipes
CHICKEN YAKITORI
Chicken Yakitori
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PrintINGREDIENTS
- 4 Chicken Breasts
- 1/2 cup Soy Sauce
- 1/2 cup Sake
- 2 Tablespoons granulated sugar
- 1/2 Tablespoon cornstarch
- 1/2 tablespoon sesame seeds (optional)
- 2 cups Basmati Rice
- 4 cups Water
- salt and pepper to taste
DIRECTIONS
Combine the soy sauce, sake and sugar.
Reserve 1/2 cup of mixture.
Cube the chicken breasts and place in marinade mixture.
Coat chicken pieces well.
Prepare rice according to package directions.
In a large skillet place either 1 tablespoon oil or spray with Pam.
Allow pan to get hot but not smoking.
Pour the chicken and the marinade into the pan and allow chicken to cook thoroughly.
In a bowl, combine the 2 tablespoons of reserved liquid with the cornstarch.
Bring remainder of the liquid to a boil in a small saucepan.
Add the cornstarch slurry and stir constantly. Continue to boil until the sauce thickens and then simmer for 1 minute.
Serve over rice and garnish with sesame seeds.
If you chose to grill this then change lines 4 and 5 to the following:
After cubing the chicken, secure on skewers and then grill chicken until done, basting regularly.
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RECIPE REVIEWS
Oh this sounds great! I remember eating it in Japan, I loved it! So now I can try to do it myself, great! Thank you for this recipie!
Greetings Lynn, Hartelijk Bedankt! Mahalo nui loa! Thank you very much for sharing this recipe. Kathie and I were in Japan (Tokyo only) many years ago, but don't remember what we ate there. The only thing we would change is the soy sauce, and use low sodium soy sauce. Have a Super Day! Axel
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