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Chicken Yakitori With Cucumber Salad

Chicken yakitori skewers with cucumber salad; quick and easy and perfect for weeknight dinners.
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Course: Main
Servings: 4 servings
Author: Donna Hay Magazine, issue 53

Ingredients

  • Ingredients
  • ¼ cup 60ml soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons maple syrup
  • 4 160 g chicken thigh fillets trimmed and chopped
  • 3 green onions scallions, chopped in 3cm lengths
  • wasabi to serve
  • Bamboo skewers soaked in water for 20 minutes
  • Cucumber Salad:
  • ¼ cup 60ml rice wine vinegar
  • 2 tablespoons vegetable oil
  • 2 teaspoons sesame oil
  • 1 tablespoon miron
  • 2 Lebanese cucumbers sliced

Instructions

  • Place the soy sauce, mirin and maple syrup in a bowl and stir to combine. Add the chicken and green onion and toss to coat. Cover and set aside for 5 minutes to marinate.
  • To make the cucumber salad, place the vinegar, vegetable and sesame oil, mirin and cucumber in a bowl and mix to combine. Set aside.
  • Thread the chicken and green onion onto skewers, reserving the marinade. Heat a char-grill pan or barbecue over high heat and char-grill or barbecue the skewers for 3 minutes each side or until cooked through. Place the reserved marinade in a small saucepan over high heat and cook for 2 minutes or until heated through and thickened slightly. Serve the chicken with the cucumber salad, yakitori marinade and wasabi.