Yakitori Chicken is the kind of meal that makes you feel like an expert chef, even if you’re just learning your way around the kitchen. With a few simple ingredients like soy sauce, honey, and white wine, you can whip up a sauce that packs a serious flavor punch. The best part? Everything gets tossed together in one pan for effortless cooking.
About the Recipe
You’re going to love this Yakitori Chicken recipe because it’s a total flavor bomb, but it’s also incredibly simple to throw together. The marinade is made from just a handful of ingredients you likely already have in your pantry. And the cooking method is super straightforward – just a quick sear of the chicken followed by a flash in the pan for the veggies.
Why You’ll Love This Recipe
This Yakitori Chicken dish hits all the right notes – it’s sweet, savory, a little tangy, and loaded with tender chicken and crisp-tender veggies. The best part is how fast it comes together for such a satisfying meal. In under 30 minutes, you’ll have a complete Japanese-inspired dinner on the table that’s way better than takeout. It’s a crowdpleaser for kids and adults alike.
Yakitori Chicke
Cooking Tips
For the juiciest, most flavorful chicken, try to let it marinate for the full 15 minutes called for in the recipe. This gives the soy-honey mixture time to really soak in. And when stir-frying, keep that heat on medium-high so everything cooks quickly without overcooking.
Serving and Storing Suggestions
One batch of this Yakitori Chicken makes about 4 servings when served over rice or noodles. It’s best enjoyed immediately after cooking for peak freshness. Any leftovers can be refrigerated for 2-3 days and quickly reheated.
Similar Recipes
- Teriyaki Chicken Stir-Fry
- Beef and Broccoli
- Kung Pao Chicken
- Vegetable Lo Mein
- Sweet and Sour Pork
Yakitori Chicken
Ingredients
- 1 Chicken Breast (boneless, cut into strips or cubed)
- 2 tbsp Dark Soy Sauce
- 1 1/2 tbsp Honey
- 2 1/2 tsp Dry White Wine
- 1 tsp Sesame Oil
- 150 gms Mixed Vegetables (chopped (beansprouts, carrots, capsicum)
- 1 Onion (small, finely chopped)
- 1 tsp Corn Flour
To Serve:
- 1 pack Plain Noodles (cooked as per packet instructions)
- or
- Cooked Rice
Instructions
- Combine the chicken strips, honey, dry white wine and soy sauce in a shallow bowl.
- Cover and keep aside for 10 to 15 minutes.
- Heat oil in a frying pan over medium flame.
- Remove the chicken, drain excess marinade and add to the pan.
- Stir-fry for 4 to 5 minutes or until cooked through.
- Add the vegetables and cook for a minute.
- Mix any remaining marinade with corn flour and pour into the pan.
- Stir-fry for a minute or two or until everything is cooked and coated in the sauce.
- Transfer the cooked noodles to a serving bowl.
- Spoon over the chicken and serve at once.
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Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Surely. Chicken thighs work great in this recipe and some prefer their richer flavor. Just adjust the cooking time as needed since thighs may take a little longer to fully cook through.
What veggies would you recommend?
While the recipe calls for beansprouts, carrots, and bell pepper, you can surely mix it up with your favorites. Broccoli, snap peas, mushrooms, and cabbage would all be delicious additions or substitutions.
Do you have any tips for cutting the chicken?
For quicker, more even cooking, try to cut the chicken into similarly-sized pieces – around 1-inch cubes or strips work well. And be sure not to overcrowd the pan when sautéing so everything browns nicely.
How can I add more heat?
For a spicier kick, you could add a squirt of sriracha or a pinch of red pepper flakes to the marinade. Or merely serve with chili oil or sliced chilies on the side for people to customize the heat level.
What can I serve with this dish?
Yakitori Chicken is great over steamed rice or noodles like the recipe suggests. But you could also scoop it over cauliflower rice or zucchini noodles for a low-carb option. Some stir-fried veggies like bok choy or snap peas would make a nice side too.
