Japanese · Dinner
Grilled Chicken Skewers with Green Onion
Skinless chicken breast chunks are skewered with scallion and grilled over high heat with a light soy-mirin glaze applied sparingly. The reduced-sugar basting keeps the dish savoury and lightly caramelized while cutting calories well below a standard yakitori version.
$4
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
297Calories
48.4gProtein
6.9gFat
9.3gCarbs
5.4gSugar
0.9gFiber
1036mgSodium
132mgChol
1.6gSat Fat
695mgPotassium
56mgCalcium
1.7mgIron
0.5mcgVitamin B12
10mgVitamin C
Goes well with
Japanese Lager Beer
local
Mugicha (Barley Tea)
international
low-calorie
gluten-free-adaptable
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Cut the chicken breast into 1-inch cubes and trim the scallions into 1-inch pieces. Thread them alternately onto 2 bamboo skewers.
2
Marinate
Whisk together the soy sauce, mirin, sake, sesame oil, and ginger in a small bowl. Brush half the mixture over the skewers and rest 10 minutes at room temperature.
3
Grill
Place the skewers on a grill or grill pan over high heat. Cook 3 to 4 minutes per side, turning once, until the chicken is opaque throughout and lightly charred at the edges.
4
Plate
Transfer the skewers to a plate. Scatter the sesame seeds over the top and serve immediately with the lime wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g skinless chicken breast, cut into 1-inch cubes
- 44 scallions, cut into 1-inch pieces
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sake
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp fresh ginger
- 2 tsp2 tsp white sesame seeds
- 22 lime wedge, for serving
