Chicken Yakitori

Now, my family, especially my kids, loves Japanese and Chinese foods. So, I compiled my own version of Chicken Yakitori, minus the sake. lol.

I buy a bag of Tyson Grilled Breasts Strips because they are already cooked, and they can come right out of the freezer. I just toss how ever much my family will eat into a sprayed skillet on medium and cook until hot. Usually about half a bag for us.

Next, start boiling your water for your rice. Cook how ever much rice your family will eat.

As that is boiling, get a saucepan out and add the following ingredients.

1/4 cup rice wine - also known as rice vinegar
(I use this instead of the Sake)
2 Tbsp. brown sugar
1/4 cup soy sauce
2 tsp. ground ginger or 1 Tbsp fresh ginger root
1/2 tsp. minced garlic or 1 clove fresh garlic

By the time you have gathered all of the above ingredients, you should be able to start cooking your rice.

Bring the above sauce ingredients to a boil.
(Optional) When it is boiling, add 2 Tbsp. scallions or green onions
As the sauce is boiling, put 1/4 cup Cold water into a cup, and stir in 1 Tbsp. cornstarch until blended.

After the sauce has boiled, stir in the cornstarch mixture and continue to boil until sauce is thick.
Pour sauce over chicken and serve it over rice. YUM!

Now, if you like you can double the sauce recipe and use half of it to marinate your chicken. I usually don't start dinner in time to marinate but if you do, I suggest only 20-30 minutes so your chicken doesn't get soggy. Just don't add the cornstarch mixture to the half you are using to marinate your chicken. With the other half you boil, add the cornstarch mixture to it. Before you add the chicken to the pan to heat, drain extra marinade.

Let me know after you have made it, if you make it, if you like it.