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Yakitori Chicken With Spring Onion

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Tender barbecued chicken cubes coated with a Japanese sake and soy sauce.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 11-15 minutes

Cooking time : 26-30 minutes

Servings : 4

Yakitori Chicken With Spring Onion

Main Ingredients

Boneless chicken breasts,cut into 1 inch cubes, Red capsicum,cut into 1 inch pieces

Cuisine

Japanese

Course

Starter

Level Of Cooking

Medium

Calories

272

Carbohydrates

10.63

Protein

32.48

Fat

10.75

Fibers

0.68

Ingredients

  • Boneless chicken breasts,cut into 1 inch cubes
    500 grams
  • Red capsicum,cut into 1 inch pieces
    1 large
  • Spring onions,halved
    4
  • Button mushrooms,halved
    4
  • Shiitake mushrooms
    8
  • Oil
    2 tablespoons
  • Satay sticks
    8
  • FOR SAUCE
  • Sake
    1/2 cup
  • Soy sauce
    1/2 cup
  • Sugar
    2 tablespoons
  • Salt
    to taste
  • Black pepper powder
    1/2 teaspoon

Method

Step 1


Halve the mushrooms and spring onions. To make the sauce, pour the sake into a small non stick pan; add the soy sauce and sugar and bring the mixture to a boil.

Step 2


Add the salt and pepper powder and mix. Lower the heat and simmer, uncovered, over medium heat until the sauce reduces to one-third. Cool.

Step 3


Take a satay stick and thread onto it a piece of red capsicum, one chicken cube, a spring onion half, half a button mushroom, a shiitake mushroom, one more chicken cube and finally a piece of red capsicum.

Step 4


Leave a little space between each ingredient to allow even cooking. Sprinkle a pinch of salt and black pepper powder on the satay sticks and prepare the remaining satay sticks in the same way.

Step 5


Heat the oil on a non-stick tawa. Place three satay sticks at a time on it and cook, turning and brushing with the sauce occasionally, until browned all over and cooked through. Serve the yakitori sprinkled with remaining sauce.

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