Stuffed Yakitori Chicken with Quinoa and Cucumber Salad
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No question about it, Asian fusion cooking is the hottest, healthiest and tastiest way to eat. Yakitori is the ancient Japanese grilling style for chicken that is subtle and delicious.
Equipment
- 2 medium bowls
- Whisk
- large zip lock plastic bag
- small zip lock bag
- gas or charcoal grill
- medium sauce pan
Ingredients
Marinade
- ¾ cup low sodium soy sauce
- ½ cup Mirin rice wine (or sherry)
- ¼ cup ketchup
- 2 tbsp rice vinegar
- 2 cloves garlic minced
- 1 tsp ginger minced
- 1 tsp sesame oil
Chicken
- 2 lb boneless skinless chicken breasts
- 1 yellow bell pepper cut into 1-inch julienne
- 1 orange bell pepper cut into 1-inch julienne
- 1 red onion cut into 1-inch julienne
- olive oil
Cucumber Salad with Yuzu and Sesame
- 2 med cucumbers, sliced extra thin
- 1 tbsp toasted sesame seeds
- 1 tbsp rice vinegar
- 2 tbsp yuzu or lemon juice
Instructions
Marinade
- whisk together all the ingredients in a medium bowl and set aside.¾ cup low sodium soy sauce, ½ cup Mirin rice wine (or sherry), ¼ cup ketchup, 2 tbsp rice vinegar, 2 cloves garlic, 1 tsp ginger, 1 tsp sesame oil
Chicken
- pat chicken dry with a paper towel
- Carefully cut a pocket into the side of the chicken breast using a thin bladed knife (I use a boning knife). Place pocketed chicken breasts into a large zip lock plastic bag and pour three fourths of the marinade over the chicken.2 lb boneless skinless chicken breasts
- Press most of the air out of the bag and seal tightly.
- In a separate small zip lock bag, place julienned peppers and onion and pour in the remaining marinade. Press out the air and seal tightly.1 yellow bell pepper, 1 orange bell pepper, 1 red onion
- Refrigerate for 30 minutes to 2 hours, turning occasionally.
- Preheat grill to medium high heat. Remove chicken and vegetables and reserve the marinade.
- Pour marinade into a medium sauce pan, and bring to a boil for one minute. Remove from heat and let cool.
- Stuff vegetables into chicken breast pockets and close pockets with toothpicks.
- Lightly brush with olive oil. Grill over direct medium heat 5 minutes on each side turning and basting with the remaining marinade once half way through grilling time.olive oil
- Serve warm over quinoa or brown rice with cucumber yuzu salad. Don’t forget to remove the toothpicks!
Cucumber Salad with Yuzu and Sesame
- Combine all ingredients in a medium bowl, lightly toss and serve.2 med cucumbers, sliced extra thin, 1 tbsp toasted sesame seeds, 1 tbsp rice vinegar, 2 tbsp yuzu
More About This Recipe
Chicken and Marinade: Nutrition Facts per serving (does not include quinoa): 168 Cals, 23 grams Protein, 11 grams Carbs, 2 grams fat
Cucumber Salad with Yuzu and Sesame: Nutrition Facts per serving: 33 Cals, 1 gram Protein, 2 grams Carbs, 2 grams Fat
Nutrition
Calories: 201kcalCarbohydrates: 13gProtein: 24gFat: 4g
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