Japanese Chicken, Water Chestnut, and Scallion Yaki

Name: Japanese Chicken, Water Chestnut, and Scallion Yakitori
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup soy sauce; 1/2 cup dry Sherry; 2 tablespoons sugar; 1 tablespoon minced, peeled fresh ginger; 1 garlic clove, minced; Kosher salt and freshly ground black pepper; 8 skinless boneless chicken thighs, cut into 36 (1 1/2-inch) pieces; 2 bunches scallions (about 10), the white and pale green parts cut into 24 (1 1/2-inch) lengths; 24 canned whole water chestnuts, rinsed and drained; Lemon wedges, as needed; Mustard, preferably Chinese-style, as needed

Servings: persons

1/2 cup soy sauce
1/2 cup dry Sherry
2 tablespoons sugar
1 tablespoon minced, peeled fresh ginger
1 garlic clove, minced
Kosher salt and freshly ground black pepper
8 skinless boneless chicken thighs, cut into 36 (1 1/2-inch) pieces
2 bunches scallions (about 10), the white and pale green parts cut into 24 (1 1/2-inch) lengths
24 canned whole water chestnuts, rinsed and drained
Lemon wedges, as needed
Mustard, preferably Chinese-style, as needed

1
Equipment: 12 wooden skewers for skewering the chicken and vegetables
2
To make the marinade: In a saucepan whisk together the soy sauce, Sherry, sugar, ginger, and garlic and season with salt and pepper.
3
Bring the mixture to a boil, lower the heat, and simmer for 5 minutes.
4
Let the marinade cool.
5
(The marinade can be made in advance, and refrigerated for up to 2 weeks.)
6
To make the skewers: On each skewer alternate 3 pieces of chicken with 2 scallion lengths and 2 water chestnuts.
7
(Skewer the water chestnuts carefully so they don't split; and begin and end with the chicken.)
8
Arrange the skewers in a large shallow baking dish and pour the marinade over the chicken and vegetables.
9
Marinate at room temperature, turning once, for 30 minutes.
10
(The skewers can be marinated up to overnight.)
11
Arrange an oven rack about 4 inches from the broiler and preheat.
12
Arrange the skewers on a foil-lined baking sheet, reserving the marinade.
13
Broil the skewers, basting occasionally for the first 6 minutes.
14
Continue broil, turning occasionally, until the chicken is just cooked through, about 10 minutes.
15
Discard any remaining marinade.
16
Transfer the skewers to a platter and serve with the lemon wedges and mustard.

439

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: 1/2 cup soy sauce, 1/2 cup dry Sherry, 2 tablespoons sugar, 1 tablespoon minced, peeled fresh ginger, and more.

Yes, Japanese Chicken, Water Chestnut, and Scallion Yakitori 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!

Japanese Chicken, Water Chestnut, and Scallion Yakitori

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions