The leftover glaze from step 2 of this Chicken Yakitori is also great on grilled or broiled shiitake or other mushroom caps, zucchini, Japanese eggplant, tofu, salmon, broccoli, cauliflower, or butternut squash.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Serves: 4
Time: 30 minutes
Ingredients
- ¼ cup reduced-sodium soy sauce
- ¼ cup sake or sherry
- 1 Tbs. dark brown sugar
- 1 clove garlic, sliced
- ½-inch piece ginger, thinly sliced
- 1 lb. chicken tenderloins
- 2 bunches scallions, white and pale green parts only
- 12 shishito peppers
- 1 Tbs. peanut oil
- 1 Tbs. toasted sesame seeds
Instructions
- Soak 20 wood or bamboo skewers in water for 10 minutes.
- In a small pot over high heat, combine the soy sauce, sake, sugar, garlic, and ginger and bring to a boil. Reduce the heat to medium and simmer until slightly thickened, 5-7 minutes. Remove 3 Tbs. of the glaze to a small bowl to use in this recipe. Set the rest of the glaze aside for another use (see headnote).
- Thread each tenderloin onto a skewer and brush with the glaze.
- Thread the scallions and peppers onto separate skewers and brush with the oil.
- Grill the chicken and vegetables over a hot grill until marked and cooked through, 5-10 minutes.
- Sprinkle the chicken and vegetables with the sesame seeds.
Nutrition Information
Per serving (3 glazed tenderloins + vegetables):
- Calories: 220
- Total fat: 7 g
- Sat fat: 1.5 g
- Carbs: 9 g
- Fiber: 2 g
- Total sugar: 4 g
- Added sugar: 2 g
- Protein: 29 g
- Sodium: 340 mg
