Yakatori Chicken
Yakitori describes small pieces of chicken, served skewered and grilled on a bamboo stick. Chicken thighs and wings are often used. You will need to pre–soak your skewers before you use them so they don’t burn under the grill.
Credited to: Coeliac UK
Kcal: 300.5
Difficulty: Pretty easy
Serves 4
30 mins prep
15 mins cooking time
Ingredients
- 450g (1 lb) chicken thighs, diced
- 1 tbsp gluten free soy sauce*
- 1 tbsp vegetable oil
- 1 tsp mirin
- 6 baby leeks, cut into 1 inch pieces
Sauce
- 50ml water
- 50ml gluten free soy sauce*
- 75g dark molasses sugar
- 1 tbsp mirin
- 3 tbsp rice wine or sherry
- 1 tbsp rice wine vinegar
Notes: *Please check our online food and drink information for suitable products.
Method
- Place the diced chicken in a bowl. Add Gluten free soy sauce, oil and mirin and toss to coat. Thread chicken onto skewers alternating with the pieces of leek.
- For the sauce combine all ingredients in a sauce pan and heat through until thickened enough to lightly coat the back of a spoon, and set aside.
- Place the chicken pieces under a hot grill, turning regularly until cooked through. Drizzle half the sauce all over and heat for a few seconds for it to caramelise.
- Serve drizzled with the remaining sauce and a sprinkling of sesame seeds, black sesame seeds and shredded seaweed, then serve.
Nutritional information per serving
Kcal
300.5
Fat
15.1g
Carbs
17.3g
Protein
23.2g
Fibre
1g
Sugars
12.4g
Hints and tips:
Sprinkle sesame seeds, black sesame seeds and shredded seaweed to top it off!
