1/4 cup soy sauce
2 tablespoons sugar
2 tablespoons grated peeled fresh ginger
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
5-6 green onions
Combine first 6 ingredients in a small saucepan. Bring to a boil; cook for 3-5 minutes, until reduced to about 1/4 cup. Remove from heat; cool. Combine soy sauce mixture and cubed chicken. Cover and marinate in refrigerator for at least one hour. Meanwhile, cut green onions into quarters so you have pieces about 2 inches long. Heat a large grill pan over medium-high heat. Thread 6 chicken cubes and 5 green onion pieces alternately onto skewers. Brush kebabs with marinade. Coat pan with cooking spray. Place kebabs in pan, and cook 4 minutes on each side or until the chicken is cooked through.
Every Friday, my boys take turns choosing a menu and helping me fix dinner. One of them discovered this recipe when it was his turn to plan and prepare our Friday night meal. I think it was the idea of food on a stick that appealed to him. We learned that Yakitori is a popular Japanese street food, and is usually grilled over charcoal. So feel free to use an outdoor rather than an indoor grill when preparing this recipe. This was simple, delicious, and best of all, fun to eat!
You can read more about our Friday night cooking adventures here.
Who Dished It Up First
Adapted from myrecipes.com. Originally published in Cooking Light magazine.