Chicken Yakitori with Broccoli
Preheat grill to medium. (No grill? Preheat broiler to high and follow the broiler variation for Step 4.)Advertisement
Combine soy sauce, sake (or sherry), mirin and brown sugar in a small saucepan. Bring to a boil over medium-high heat. Cook for 1 minute. Combine cornstarch with water; add to the pan and cook, stirring, for 1 minute. Remove from heat. Set aside a generous 1/4 cup of the sauce.
Cut broccoli into florets with 1- to 2-inch stems; toss with oil in a bowl. Thread through the stems onto four 10- to 12-inch skewers. Cut scallions into 1- to 2-inch pieces. Cut chicken crosswise into 1-inch strips. Fold each strip in half. Thread the folded chicken onto the remaining 4 skewers, alternating with the scallions. Generously brush both sides of the chicken skewers with the sauce from the pan.
Oil the grill rack (see Tip). Grill the skewers, turning once or twice, until the chicken is just cooked through and the broccoli is tender, 10 to 12 minutes total. Serve each portion with 1 tablespoon of the reserved sauce. (Broiler variation: Place the skewers on an oiled broiler pan or a wire rack set on a large baking sheet. Broil, turning once, 5 to 6 minutes per side.)
Equipment: Eight 10- to 12-inch skewers
Oiling a grill rack before you grill helps prevent foods from sticking. Once the grill is heated, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
1 1/2 vegetable, 3 lean meat, 1 1/2 fat