chick’n yakitori skewers

chick’n yakitori skewers

yield: serves 6

chick’n yakitori skewers

hungry for more?


  • 1/4 cuplow sodium soy sauce or tamari
  • 2 tblspsake or unseasoned rice vinegar
  • 1/4 cupmirin
  • 1/2 cupvegetable stock
  • 1 tblsphoney or agave
  • 1garlic clove, minced
  • 1 pkggardein barbeque wings
  • 1 tblspgrated fresh ginger
  • 2 tblspvegetable or olive oil

chick’n yakitori skewers


In a saucepan over medium heat stir together soy sauce, mirin, sake, stock, honey or agave, garlic and ginger.

Bring to a boil, reduce heat and simmer until sauce has reduced to 1⁄2 cup. Using a fine mesh strainer, strain sauce into a bowl discarding solids in sieve. Set aside.

Preheat grill.

Lightly oil grates.

In a non stick frying pan, heat 1 tbsp oil over medium heat. Working with one batch of frozen gardein chick’n at a time, cook, turning occasionally, until starting to brown on both sides, about 4 minutes. Remove from pan to a plate and set aside. Cook remaining gardein chick’n, adding additional oil to the pan is needed.

Meanwhile trim scallions and cut into roughly 2 inch long pieces. Scallions should be about the same length as the width of a gardein chick’n piece.

Alternating, thread 3 pieces of gardein chick’n and 3 pieces of scallion onto a wooden skewer. Brush a light coating of oil over skewers and grill over medium heat for 3 minutes each side. Baste skewers on both sides with sauce and continue to grill while turn often to keep sauce from burning. You may need to move the skewers to a cooler part of the grill.

Grill until skewers are nicely glazed. Remove from grill and serve immediately.

Chef Tip: This recipe also works well made with gardein chick’n scallopini. Simply let thaw slightly, about 10 minutes and cut each scallopini into 3 pieces before cooking.