A soy-sauce and sherry glaze turns skinless, boneless chicken breast into broiled skewers in about 30 minutes total, according to a recipe that calls for roughly 10 minutes of cooking and 20 minutes of preparation. The dish is described as a variant on yakitori, the Japanese grilled chicken snack, and the recipe's author calls it the juiciest chicken they have tasted.
The glaze combines 0.5 cup soy sauce, 0.5 cup sherry or white cooking wine, 0.5 cup chicken broth, 0.25 teaspoon ground ginger, a pinch of garlic powder, and one bunch of chopped green onions. Those ingredients go into a small saucepan, come to a boil, and are removed from the heat immediately.
Broiling in About Three-Minute Intervals
One pound of chicken breast halves, cut into 2-inch pieces, is threaded onto metal or bamboo skewers and arranged on a broiler pan coated with cooking spray. One or two tablespoons of the reserved sauce go over each skewer before the pan goes under a preheated broiler for about three minutes, until the chicken browns.
The skewers are then turned, spooned with more sauce, and returned to the broiler until the chicken is cooked through and browned. The recipe does not specify an exact time for that second broiling stage, so doneness should be judged by the meat rather than the clock.
The yield is five servings. Each serving contains 152 calories, 1 gram of fat, 9 grams of carbohydrates, and 24 grams of protein, according to the nutrition information provided with the recipe.
The ingredient list relies on pantry staples and a single pound of chicken, which keeps the shopping footprint small for a weeknight meal. The recipe also notes that sherry can be replaced with white cooking wine, giving cooks a substitution if they do not keep sherry on hand.
Editorial Notes