Japanese Chicken, Water Chestnut, and Scallion Yakitori

A Busy Mom's Quick and Delicious Japanese Yakitori

Weeknights are a whirlwind of activity in our house. Between school pick-ups, homework battles, and the never-ending cycle of laundry, finding time to cook a healthy and satisfying dinner often feels like a Herculean task. That’s why I’m always on the lookout for recipes that are both quick and impressive. This Japanese Chicken, Water Chestnut, and Scallion Yakitori recipe has become a lifesaver.

The beauty of this dish lies in its simplicity. The marinade is incredibly easy to whip up, requiring just a handful of pantry staples. I usually make a double batch on the weekend and store it in the fridge for quick weeknight meals. The chicken, water chestnuts, and scallions offer a delightful combination of textures and flavors – juicy chicken, crisp water chestnuts, and a subtle oniony bite from the scallions. It's a flavor profile that my whole family loves, even my picky eaters!

What I particularly appreciate about this recipe is its versatility. Feel free to experiment with different vegetables. Bell peppers, zucchini, or even cherry tomatoes would work wonderfully. You can adjust the level of spiciness by adding a pinch of chili flakes to the marinade. And if you’re short on time, you can even skip the marinating step altogether and just brush the yakitori with the sauce while grilling. The results might be slightly less flavorful, but it’ll still be a delicious and quick meal.

The best part? Clean-up is a breeze! Since you're grilling the yakitori, there are minimal dishes to wash. I usually just toss the skewers in the dishwasher, and I’m done. This recipe is perfect for those busy weeknights when you don’t have much time but still want to serve a healthy and flavorful meal to your family. Give it a try, and let me know what you think!

Tips for Success:

• Use high-quality ingredients: The better the ingredients, the better the taste. Choose fresh chicken breast and crisp scallions for the best results.
• Don't overcrowd the grill: Ensure there’s enough space between the skewers to allow for even cooking. If necessary, grill the yakitori in batches.
• Adjust cooking time: Depending on the thickness of your chicken pieces, you may need to adjust the grilling time accordingly. Always use a meat thermometer to ensure that the chicken is cooked through (internal temperature should reach 165°F).
• Serve immediately: Yakitori is best served hot and fresh off the grill. It’s a perfect addition to a summer barbecue or a casual weeknight dinner.

This recipe is more than just a meal; it's a reminder that even on the busiest of days, we can find time to prepare a delicious and nourishing dinner for our families. It’s a testament to the power of simple ingredients, easy preparation, and a dash of culinary creativity. Enjoy!

Step-by-step

• Make the marinade: In a saucepan whisk together the soy sauce, the Sherry, the sugar, the gingerroot, the garlic, the salt, and pepper to taste and bring the mixture to a boil over moderate heat.
• Simmer the mixture for 5 minutes, or until the sugar is dissolved, and let the marinade cool.
• On each skewer alternate 3 pieces of chicken with 2 scallion lengths and 2 water chestnuts, skewering the water chestnuts carefully so that they do not split and beginning and ending with the chicken.
• In a large shallow baking dish arrange the kebabs in one layer, pour the marinade over them, and let the chicken marinate, covered and chilled, turning the kebabs once, for 30 minutes.
• Arrange the kebabs, reserving the marinade, in one layer on an oiled rack of a broiler pan and broil them under a preheated broiler about 4 inches from the heat, basting them with the marinade for the first 6 minutes, for 10 to 15 minutes, or until the chicken is cooked through.
• Discard any remaining marinade.