- May 2005
- Serves 4
- 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.
- 8.6g (1.6g saturated)
- 25.5g (18.4g sugars)
- 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
- 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.
- 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.
- 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.
- 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.
The time-consuming task of preparing the vegetables is avoided by buying them ready to cook.
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