Japanese Chicken, Water Chestnut, and Scallion Yakitori Recipe

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 (preferably dark Japanese style); 1/2 cup dry Sherry; 2 tablespoons sugar; 1 tablespoon minced peeled fresh gingerroot; 1 garlic clove, minced; 1/4 teaspoon salt; 12 wooden skewers for skewering the chicken and vegetables; 8 skinless boneless chicken thighs, cut into thirty-six 1 1/2-inch pieces; 2 bunches of scallions (about 10), the white and pale green parts cut into twenty-four 1 1/2-inch lengths; 24 canned whole water chestnuts, rinsed and drained

Servings: persons

1/2 cup soy sauce (preferably dark Japanese style)
1/2 cup dry Sherry
2 tablespoons sugar
1 tablespoon minced peeled fresh gingerroot
1 garlic clove, minced
1/4 teaspoon salt
12 wooden skewers for skewering the chicken and vegetables
8 skinless boneless chicken thighs, cut into thirty-six 1 1/2-inch pieces
2 bunches of scallions (about 10), the white and pale green parts cut into twenty-four 1 1/2-inch lengths
24 canned whole water chestnuts, rinsed and drained

1
In a saucepan whisk together the soy sauce, the Sherry, the sugar, the gingerroot, the garlic, the salt, and pepper to taste and bring the mixture to a boil over moderate heat.
2
Simmer the mixture for 5 minutes, or until the sugar is dissolved, and let the marinade cool.
3
On each skewer alternate 3 pieces of chicken with 2 scallion lengths and 2 water chestnuts, skewering the water chestnuts carefully so that they do not split and beginning and ending with the chicken.
4
In a large shallow baking dish arrange the kebabs in one layer, pour the marinade over them, and let the chicken marinate, covered and chilled, turning the kebabs once, for 30 minutes.
5
Arrange the kebabs, reserving the marinade, in one layer on an oiled rack of a broiler pan and broil them under a preheated broiler about 4 inches from the heat, basting them with the marinade for the first 6 minutes, for 10 to 15 minutes, or until the chicken is cooked through.
6
Discard any remaining marinade.

934

kcal

Calories

Fat

Carbs

145

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1/2 cup soy sauce (preferably dark Japanese style), 1/2 cup dry Sherry, 2 tablespoons sugar, 1 tablespoon minced peeled fresh gingerroot, 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.

Japanese Chicken, Water Chestnut, and Scallion Yakitori

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