Chicken Yakitori with Scallions (Traditional Style

Name: Chicken Yakitori with Scallions (Traditional Style Japanese Kebabs)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup rice wine vinegar; 2 tablespoons brown sugar; 1/4 cup soy sauce; 1 tablespoon fresh ginger root, coating scraped off with the tip of a spoon and finely minced; 2 tablespoons sliced scallions, white and tender green parts only (1 or 2 scallions); 1/4 cup cornstarch dissolved in 1/4 cup water; 2 pounds boneless chicken breasts, cut into cubes; Salt and freshly ground black pepper; 1 cup sake; 12 bamboo skewers; 2 leeks, white parts only, soaked in salt water to remove grit and sliced on the bias into 1-inch lengths

Servings: persons

1/4 cup rice wine vinegar
2 tablespoons brown sugar
1/4 cup soy sauce
1 tablespoon fresh ginger root, coating scraped off with the tip of a spoon and finely minced
2 tablespoons sliced scallions, white and tender green parts only (1 or 2 scallions)
1/4 cup cornstarch dissolved in 1/4 cup water
2 pounds boneless chicken breasts, cut into cubes
Salt and freshly ground black pepper
1 cup sake
12 bamboo skewers
2 leeks, white parts only, soaked in salt water to remove grit and sliced on the bias into 1-inch lengths

1
To make the teriyaki sauce, heat the rice wine vinegar, brown sugar, soy sauce, ginger, and scallions to boiling over medium heat.
2
Let cook for 7 minutes, then whisk in cornstarch slurry and cook for another 3 minutes or so, to allow to thicken.
3
Remove from heat and cool to room temperature.
4
Arrange the chicken cubes in a shallow nonreactive container such as a glass baking dish.
5
Season with salt and pepper and rub into the chicken.
6
Pour the sake over the chicken and then pour in the teriyaki sauce.
7
Cover and let marinate in the refrigerator for at least 2 hours.
8
Begin soaking about 12 bamboo skewers in water so they won't burn on the grill.
9
Heat the grill and thread alternate pieces of chicken and leeks on the skewers.
10
Each skewer should have approximately 3 pieces of chicken, and each serving will consist of 3 skewers.
11
Grill over indirect heat until the chicken is tender but not dry, about 5 to 10 minutes.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup rice wine vinegar, 2 tablespoons brown sugar, 1/4 cup soy sauce, 1 tablespoon fresh ginger root, coating scraped off with the tip of a spoon and finely minced, and more.

Yes, Chicken Yakitori with Scallions (Traditional Style Japanese Kebabs) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Yakitori with Scallions (Traditional Style Japanese Kebabs)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions