Directions for: Chicken Yakitori with Soba Salad
Ingredients
Soba Salad225 g soba buckwheat noodles
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
Skewers8 wooden skewers
2 (1 lb) boneless skinless chicken breasts
cup (60 mL) soy sauce
cup (60 mL) mirin
2 Tbsp (30 mL) unseasoned rice vinegar
1 Tbsp (15 mL) sugar
Directions
Soba Salad1. 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.
2. Add remaining ingredients to soba and toss until noodles are coated and vegetables are distributed. Chill until ready to serve.
Skewers1. Soak skewers in water for 30 min.
2. 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 cup soy mixture to chicken and toss to coat. Cover and refrigerate for 1 hour.
3. 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.
4. 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.
5. Remove from heat and drizzle with extra sauce. Serve with soba salad.
See more: Grill, Asian, Summer, Main, Dinner, Rice/Grain, Chicken