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Chicken Yakitori with Soba Salad

Chicken Yakitori with Soba Salad
Yields
4 servings

Delicious chicken skewers served with a homemade soba noodle salad.

Courtesy of Kristen Eppich.

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ingredients

Soba Salad

225
g soba buckwheat noodles
¼
cup (60 mL) rice vinegar
3
Tbsp (45 mL) sesame oil
2
Tbsp (30 mL) soy sauce
4
cup (1 L) baby spinach
6
green onions, sliced

Skewers

8
wooden skewers
2
(1 lb) boneless skinless chicken breasts
¼
cup (60 mL) soy sauce
¼
cup (60 mL) mirin
2
Tbsp (30 mL) unseasoned rice vinegar
1
Tbsp (15 mL) sugar
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directions

Step 1

Bring a large pot of water to a boil. Add soba and cook until tender, 6 to 8 min. Drain and rinse with cold water. Transfer to a large bowl.

Step 2

Add remaining ingredients to soba and toss until noodles are coated and vegetables are distributed. Chill until ready to serve.

Step 3

Soak skewers in water for 30 min.

Step 4

Slice chicken lengthwise into long, thin strips. Place in a medium bowl. Combine soy sauce with mirin, rice vinegar and sugar in a small bowl. Add ¼ cup soy mixture to chicken and toss to coat. Cover and refrigerate for 1 hour.

Step 5

Bring remaining soy mixture to a boil in a small pot. Cook for 6 to 8 min, or until thickened. Remove from heat and reserve.

Step 6

Thread chicken onto skewers. Preheat BBQ or grill pan to medium high heat. Baste skewers with reserved sauce. Cook until grill marks appear and chicken is no longer pink, 2 to 3 min per side.

Step 7

Remove from heat and drizzle with extra sauce. Serve with soba salad.

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My rating for Chicken Yakitori with Soba Salad
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