Chicken Yakitori With Cucumber Salad

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (261.8 g)
  • Calories 444.3
  • Total Fat - 18.7 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 37 mg
  • Sodium - 14234.6 mg
  • Total Carbohydrate - 59.2 g
  • Dietary Fiber - 0.7 g
  • Sugars - 14.7 g
  • Protein - 10.3 g
  • Calcium - 63.3 mg
  • Iron - 1.9 mg
  • Vitamin C - 35.4 mg
  • Thiamin - 0.2 mg

Step 1

To make yakitori sauce, combine all ingredients in a small saucepan over a medium heat and bring to a boil and then simmer gently for about 5 minutes or until thickened and then remove and let cool.

Step 2

Combine oil and garlic sauce in a large bowl and add the chicken and toss well to coat.

Step 3

Heat a barbecue grill plate over a medium heat and add the chicken and cook, turning occasionally for about 8 to 10 minutes until cooked through.

Step 4

Meanwhile make salad by placing all ingredients in a large bowl and toss to combine.

Step 5

Arrange chicken and salad on a serving plate and spoon half the sauce over the chicken and serve with remaining sauce.

Step 6

Sprinkle over sesame seeds and drizzle salad with mayonnaise.

Tips & Variations


No special items needed.

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