Easy Skillet Chicken and Scallion Yakitori (No Skewers Needed)

Name: Easy Skillet Chicken and Scallion Yakitori (No Skewers Needed)
Yield: Serves 2 to 3 servings
Ingredients: 1 piece (about 10.5 oz/300 grams) boneless, skinless chicken thigh; 1 stalk scallion (or green onion); 1 tablespoon sugar; 1 tablespoon mirin; 1/2 tablespoon sake (Japanese rice wine); 2 tablespoons soy sauce

＊Ａｎｎａ＊ @cook_40050687

2013.03.05 - Featured recipe! Thank you all so much ♥
This is a lazy version of yakitori that skips the hassle of skewering the ingredients. ♡

Recipe background:
I wanted to use chicken thighs and was brainstorming recipes—karaage... chicken steak... but I wanted something different! ...Oh, I'll make yakitori! ♡

2013.03.05 - Featured recipe! Thank you all so much ♥
This is a lazy version of yakitori that skips the hassle of skewering the ingredients. ♡

Recipe background:
I wanted to use chicken thighs and was brainstorming recipes—karaage... chicken steak... but I wanted something different! ...Oh, I'll make yakitori! ♡

＊Ａｎｎａ＊ @cook_40050687

2013.03.05 - Featured recipe! Thank you all so much ♥
This is a lazy version of yakitori that skips the hassle of skewering the ingredients. ♡

Recipe background:
I wanted to use chicken thighs and was brainstorming recipes—karaage... chicken steak... but I wanted something different! ...Oh, I'll make yakitori! ♡

2013.03.05 - Featured recipe! Thank you all so much ♥
This is a lazy version of yakitori that skips the hassle of skewering the ingredients. ♡

Recipe background:
I wanted to use chicken thighs and was brainstorming recipes—karaage... chicken steak... but I wanted something different! ...Oh, I'll make yakitori! ♡

Saved

Ingredients

Serves 2 to 3 servings

1 piece(about 10.5 oz/300 grams) boneless, skinless chicken thigh
1 stalkscallion (or green onion)
1 tablespoonsugar
1 tablespoonmirin
1/2 tablespoonsake (Japanese rice wine)
2 tablespoonssoy sauce

Saved

Steps

1

Cut the chicken thigh into bite-sized pieces. Slice the scallion into pieces about 3/4 inch (2 cm) wide. In a small bowl, mix together the sugar, mirin, sake, and soy sauce.
2

Heat a skillet over medium-high heat. Add the scallion pieces and cook, turning occasionally, until they are nicely browned. Remove them from the skillet and set aside.
3

In the same skillet, add the chicken pieces. Cover with a lid and cook over medium-high heat, shaking the pan occasionally to prevent sticking.
4

Return the scallion to the skillet and stir-fry with the chicken until the chicken is browned.
5

Pour in the sauce mixture and stir well to coat everything. Cook until the sauce thickens and becomes glossy.
6

It's ready to serve.
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If you want to make skewered yakitori, check out Recipe ID: 19106377 Our House Special Yakitori Sauce (cookpad.com)