Yakitori chicken

Yakitori chicken
  • Serves icon Serves 4
  • Time icon Takes 15 minutes to make, plus marinating

Yakitori chicken is a low-fat Japanese dish that’s very quick and easy to prepare. Stir-frying and using a wok creates great textures and is entertaining too.

Nutrition: per serving

Calories
310kcals
Fat
8.6g (1.6g saturated)
Protein
32g
Carbohydrates
25.5g (18.4g sugars)
Salt
4.4g
Calories
310kcals
Fat
8.6g (1.6g saturated)
Protein
32g
Carbohydrates
25.5g (18.4g sugars)
Salt
4.4g

Ingredients

  • 3 large skinless, boneless chicken breasts, cut into thin strips
  • 6 tbsp dark soy sauce
  • 4 tbsp clear honey
  • 2 tbsp dry sherry
  • 1 tbsp sesame oil
  • 450g pack crunchy stir-fry vegetables (with pak choi, water chestnuts, beansprouts, carrots, peppers, red onions and herbs etc)
  • 1 tbsp cornflour

Method

  1. Mix the chicken, soy sauce, honey and sherry in a shallow non-metallic dish. Cover and set aside to marinate for 15 minutes – if you have time.
  2. Heat the oil in a large wok or frying pan over a high heat. Remove the chicken from the marinade with a slotted spoon, add to the wok and stir-fry for 5 minutes, until cooked through.
  3. Remove the herbs from the pack of stir-fry vegetables and set aside in cold water. Tip the vegetables into the pan and stir-fry for 1 minute.
  4. Mix any remaining marinade with the cornflour until well combined and pour into the pan. Stir-fry for 1-2 minutes until everything is cooked and coated in the sauce. Serve spooned over flat rice noodles and scatter with the reserved herbs.

delicious. tips

  1. The time-consuming task of preparing the vegetables is avoided by buying them ready to cook.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe now

Rate & review

Rate

4.1 votes

Reviews

Share your thoughts...

Rate & review

Rate

4.1 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe now