Chicken Yakitori (Japanese Chicken Skewers)
Yakitori means grilled chicken and is a Japanese recipe for skewered chicken. This yakitori chicken is easy to cook, doesn’t require fancy ingredients and tastes fantastic. A delicious carrot and parsnip stir fry is served alongside, and together, this meal creates the perfect flavour and aroma combination.
Ingredients
Teriyaki Sauce
- 1 ½ Tbsp (30ml) - Soy Sauce
- 1 Tbsp (20ml) - Dark Soy Sauce
- 2 Tbsp (40ml) - Mirin
- 2 Tbsp (40ml) - Cooking Sake
- 1 ½ tsp (7.5g) - Granulated Sugar
Chicken Yakitori
- 1 Tbsp (20ml) - Peanut Oil
- 6 - Large Chicken Thigh, Boneless & Skinless, Diced
- 5 - Spring Onions (Scallions), White Root End Sliced Into 4cm Strips, Green Stems Thinly Sliced
- Seasoning To Taste
Carrot & Parsnip Stir Fry
- 1 Tbsp (20ml) - Peanut Oil
- 2 - Carrots, Julienned
- 4 - Parsnips, Julienned
- 1 Tbsp (20ml) - Soy Sauce
- 1 Tbsp (20ml) - Mirin
- 1 tsp (5ml) - Toasted Sesame Oil
- 1 tsp (4.5g) - White Sesame Seeds, Toasted
- 1 tsp (4.5g) - Black Sesame Seeds, Toasted
- Seasoning To Taste
Instructions
Teriyaki Sauce
- Place all the teriyaki sauce ingredients into a small saucepan. Place over high and bring to a boil. Reduce the heat to low and cook for 5 minutes. Remove and set aside.
Chicken Skewers (Yakitori)
- Soak 8-10 medium-sized bamboo skewers in cold water for 10 minutes. This will prevent them from burning or charring.
- Spear the chicken and spring onion (scallion) onto the soaked skewers and set aside.
- Heat the oil in a large pan over medium-high. Once hot, add the skewers, cover with a lid and sear for 3 minutes on both sides. Do this in batches.
- Add all the chicken skewers to the pan (overcrowding doesn't matter now) and pour in the teriyaki sauce. Cook for 1-2 minutes or until thick, rotating the skewers in the sauce.
Carrot & Parsnip Stir Fry
- Toast the sesame seeds in a pan over medium heat for 2 minutes or until golden and fragrant. Remove.
- Add the peanut oil, carrots, and parsnips in the same pan or wok over high heat and stir fry for 2 minutes. Add the soy sauce and mirin and cook for 2 minutes or until the sauce has reduced. Turn the heat off and add the sesame oil and sesame seeds; mix well and remove from the stovetop.
Serving
- Place the stir fry on a plate or in a bowl, and place the chicken yakitori over the top. Alternatively, serve the stir fry on the side with the chicken yakitori. Garnish with spring onion (scallion). Dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Chicken Yakitori Storage Instructions
This recipe is best eaten fresh; however, it can be stored in the fridge for up to 2 days and in the freezer for up to 3 months, both stored in airtight containers. If freezing, allow thawing in the refrigerator overnight before reheating. The stir fry will last 2 days in the fridge and 2 months in the freezer.
Chicken Yakitori Reheating Instructions
To reheat, place the chicken skewers into a preheated oven for 10 minutes to heat through. Alternatively, you can remove the chicken from the skewers and heat it in a pan or microwave. Don’t microwave the skewers, as they will set alight, which is dangerous. To reheat the stir fry, do so in a pan over high heat or microwave in bursts.
Watch How To Make The Recipe
Did You Like This Recipe?
Please take a second to leave a comment and rating down below and I’ll get back to you as soon as possible.
Hi Chef!
I think you might have made a little typo in step 2 for the stir fry. But the recipe looks great! I’m a keen fan of yakitori, so excited to give this a try 🙂
Hey Oisin. Thank you for the heads up. I have fixed this up now. Much appreciated. Glad you’re enjoying the recipes and I look forward to hearing your thoughts on this one.
Hi I can’t consume mirin what is the alternative? Thanks
Hi Fatima. You can use a water and sugar mix.