Chicken Yakatori

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

31 g
655 mg
32 g
5 g
2 g
73 mg

4 4-oz boneless, skinless chicken breast halves
½ cup Mongolian BBQ Sauce
8 12-inch wooden skewers
2 cups chopped fresh broccoli

Sauce for Stir-fry
¼ cup low-sodium tamari sauce
1 tsp minced garlic
2 Tbsp diced shallots
1 Tbsp brown sugar
2 Tbsp rice vinegar
⅓ cup water
¼ tsp red chili flakes
¾ tsp minced fresh ginger
½ cup Mongolian BBQ Sauce

2 cups cooked brown rice

  1. Slice each chicken breasts into sixteen 1-inch strips. Place in a glass baking dish and mix with first amount of Mongolian BBQ sauce. Place in refrigerator for at least 2 hours or overnight.
  2. Preheat grill. Weave 2 marinated chicken strips onto each wooden skewer.
  3. In a blender container combine all ingredients for stir fry sauce and puree.
  4. Spray a large sauté pan with canola oil spray. Over medium heat, sauté broccoli for 1 to 2 minutes. Add ½ cup stir fry sauce and continue sautéing until broccoli is tender.
  5. Grill chicken skewers until cooked through, about 3 to 5 minutes.
  6. Serve 2 chicken skewers with 2 tablespoons Mongolian BBQ Sauce on the side, ½ cup stir-fry broccoli and ½ cup cooked brown rice.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.