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

Test kitchen approved

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

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.