Photo of Chicken yakitori skewers by WW

Chicken yakitori skewers

Points® value
Total Time
25 min
10 min
15 min
Sticky, slightly sweet chicken skewers served with vegetable-packed egg-fried rice.


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)


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


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)


  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.


Make this vegetarian by using the same quantity of tofu instead of chicken and grilling for 2-3 minutes on each side.