Yakitori chicken

Name: Yakitori chicken
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves 4
Cuisine: Japanese recipes
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

Easy
May 2005

Easy
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.

Nutrition: per serving

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

Nutrition: per serving

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

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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

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

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.

Method

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.