Jump to Main ContentJump to Primary Navigation

Yakitori Chicken kebabs with noodles

Makes three portions

Prep:

Cook:

Serves:

    One of my favourite ways of preparing chicken is to make these marinated yakitori chicken skewers. Mirin is a sweetened sake or rice wine with a light syrupy texture and it adds a wonderful taste to this dish. In Japan yakitori chicken is a street food and many people will grab some from special stalls on their way home from work. Here in Britain it is served up as a delicacy in trendy Japanese restaurants. Traditionally it is made with chicken thigh rather than breast as it has a better flavour and remains lovely and moist.

    Makes three portions

    Ingredients
    ● 3 tbsp mirin
    ● 3 tbsp honey
    ● 3 tbsp soy sauce
    ● 2 tsp rice wine vinegar
    ● 1 tsp grated fresh ginger
    ● 1 clove garlic, crushed
    ● 3 tbsp oil
    ● 4 chicken thighs, boned and cut into large chinks
    ● 125g medium noodles
    ● 1 large courgette, sliced into batons
    ● 1 large carrot, sliced into batons
    ● 2 spring onions, thinly sliced
    ● 1 red onion, sliced
    ● 75g chestnut mushrooms, sliced
    ● 75 ml chicken stock
    ● 4 tsp soy sauce
    ● 4 tsp sweet chilli sauce
    ● 6 bamboo skewers, soaked in water for 20 minutes

    Method
    ● Preheat the oven to 220°C fan (gas 7).
    ● Measure the mirin, soy sauce, honey, vinegar, ginger and garlic into a small pan. Bring to the boil then reduce by a third, stirring. Leave to cool.
    ● Mix the cold marinade with the chicken and marinate for 30 minutes. Season and thread onto 6 skewers.
    ● Heat 2 tbsp oil in a frying pan.
    ● Brown the skewers for 1 to 2 minutes on both sides until golden, then place onto a baking sheet.
    ● Bake in the oven for 12 to 15 minutes until cooked through.
    ● Meanwhile, cook the noodles in boiling salted water according to the packet instructions and drain.
    ● Heat the remaining oil in a frying pan or wok. Fry all of the vegetables for 3 to 4 minutes, then add the noodles and stock, water, chilli sauce, soy and seasoning and heat through. Serve with the kebabs.

    Annabel Karmel

    Method
Food

Making veggies centre stage

Victoria Prever

Friday, July 28, 2017

Making veggies centre stage
Food

Strawberry fields forever

Victoria Prever

Friday, May 26, 2017

Strawberry fields forever
Recipes

Tomato, squash and walnut soup

Anne Weimar

Friday, April 28, 2017

Tomato, squash and walnut soup
Food

Great Jewish Bakes

Victoria Prever

Wednesday, July 5, 2017

Great Jewish Bakes
Blogs

Cheesecake - the making of the movie

The Fresser

Thursday, May 25, 2017

Cheesecake - the making of the movie
Blogs

Pesach breakfast ideas #3 - fruit 'n nut banana...

The Fresser

Friday, April 14, 2017

Pesach breakfast ideas #3 - fruit 'n nut banana...
Food

Ice cream dreams

Victoria Prever

Sunday, June 18, 2017

Ice cream dreams
Recipes

Nutty raw chocolate 'cheesecake'

Denise Phillips

Thursday, May 18, 2017

Nutty raw chocolate 'cheesecake'