Chicken Yakitori on Watercress |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Yakitori means grilled fowl in Japanese and is traditionally served on skewers, but this skillet version is just as tasty and even easier. The sweet-salty chicken and sauce make a lovely main-dish salad when served on watercress with a side of sticky rice. Ingredients:
2 tablespoons low-sodium soy sauce |
2 tablespoons rice wine vinegar |
2 tablespoons mirin |
1 1/2 tablespoons dark sesame oil |
2 teaspoons sugar |
1/4 teaspoon crushed red pepper |
1 pound chicken breast tenders |
cooking spray |
1/2 cup sliced green onions |
4 cups trimmed watercress (about 1 bunch) |
1/4 cup sliced radishes |
Directions:
1. Combine first 6 ingredients in a large bowl. Reserve half of marinade.
2. Add chicken to marinade in bowl, turning to coat. Let stand 5 minutes.
3. While chicken marinates, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Drain chicken; discard marinade. Add chicken to pan; cook 4 minutes on each side or until done.
4. Remove pan from heat; add reserved marinade and onions. Toss to coat.
5. Divide watercress evenly among 4 plates. Divide chicken mixture evenly among servings; top evenly with radishes and sauce.
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