Chicken yakitori skewers
15
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 1 • Difficulty: Easy
Sticky, slightly sweet chicken skewers served with vegetable-packed egg-fried rice.
Ingredients
Chicken breast, skinless, raw
1 medium, cut into strips
Spring Onions
2 medium, trimmed and cut into 4cm lengths
Sesame Seeds
1 teaspoon(s), to serve
Soy Sauce
1 tablespoon(s)
Rice Wine Vinegar
2 tablespoon(s)
Caster Sugar
½ teaspoon(s)
Garlic
½ teaspoon(s), chopped, grated
Root Ginger
¼ teaspoon(s), grated
White rice, microwaveable
1 pouch(es)
Calorie controlled cooking spray
4 spray(s)
Carrots, raw
50 g, finely sliced into thin matchsticks
Sugar Snap Peas
50 g, halved lengthways
Edamame Beans, cooked
50 g, frozen shelled
Nori
1 sheet(s), cut in half, then finely sliced (optional)
Egg, whole, raw
1 medium, raw
Soy Sauce
1 teaspoon(s)
Rice Wine Vinegar
1 teaspoon(s)
Instructions
1
To make the yakitori marinade, put all the marinade ingredients into a small pan. Bring to a simmer over a low heat and cook for 2-3 minutes, until reduced. Pour into a small bowl, add the chicken and toss to coat. Set aside to marinate for 10 minutes.
2
Preheat the grill to medium-high and line a small baking tray with kitchen foil. Thread the chicken and spring onions onto skewers and put onto the prepared tray. Cook under the grill for 5 minutes, turning once, then remove and brush with any of the remaining yakitori marinade. Put back under the grill and cook for 1-2 minutes until the chicken is cooked through.
3
Meanwhile, make the Japanese-style rice. Microwave the rice to pack instructions and set aside, then mist a nonstick frying pan with cooking spray and cook the carrot, sugar snaps and edamame beans over a high heat for 2-3 minutes. Add the nori, if using, and cooked rice and stir-fry for 1 minute.
4
Beat the egg with the soy sauce and rice wine vinegar and then pour into the rice. Stir-fry for 1-2 minutes, until the egg is cooked through, then serve with the yakitori chicken skewers garnished with the sesame seeds.
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