Chicken Yakitori With Cucumber Salad
Recipe: #31516
February 23, 2019
Categories: Salads, Vegetable Salad, Chicken, Cabbage, Cucumber, Asian, Grilling (Outdoor), No Eggs, Boneless Pieces, Chicken Dinner, more
"From our Saturday newspaper The Weekend West. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.