Yakitori Chicken With Ginger, Garlic and Soy Sauce

Ingredients

• 1 pound chicken livers, gizzards or boneless thigh meat
• ½ cup dark soy sauce or tamari
• ¼ cup mirin
• 2 tablespoons sake or dry sherry
• 1 tablespoon brown sugar
• 2 garlic cloves, peeled and smashed
• ½ teaspoon grated fresh ginger
• Scallions, thinly sliced, for garnish

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    131 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 14 grams protein; 260 milligrams cholesterol; 1222 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

6 appetizer servings

Preparation

1. Cut chicken into one-inch pieces and place in a shallow dish.
2. In a small saucepan, combine soy sauce or tamari, mirin, sake or sherry, brown sugar, garlic and ginger. Bring to a simmer and cook for 7 minutes, until thickened. Reserve 2 tablespoons sauce for serving. Pour remaining sauce over chicken, cover, and chill for at least one hour (and up to 4 hours).
3. If using wooden or bamboo skewers, soak them in water for one hour. Preheat grill or broiler. Thread chicken pieces onto skewers, and grill or broil, turning halfway, for about 3 minutes for livers, 10 minutes for gizzards and 6 minutes for thighs. Serve drizzled with reserved sauce and garnished with scallions.

15 minutes