I use my grill every day. My favorite thing is Yaki Tori. I grill it at least once a week. Make a few veggie sticks . I use only one chicken breast, 3 oz steak and aoubt 2 cups cooked shrimp. This along with tons of veggies makes enough Yaki Tori for the entire family. (6 big eaters. ) about 4 points a serving if you use steak too.2 if itis only chicken and shrimp.
Yaki Tori chicken recipes. It is easy if you can find
the sauce. I use EBARA all natural sauce 40 calories a table spoon. It
is easy to make the sauce from scratch it with out sugar and have fewer calories. But Saki
costs a mint and I would rather buy the sauce ready made. I don't use
much for each portion. If you just brush it on each stick you won't
use more than 1/2 a tablespoon per serving .

I cut up two chicken breasts, mushrooms, onions chunks , green peppers
and red peppers.
Then I thread them on metal stick along with frozen raw shrimp. I
bush each stick with the Yaki Tori sauce and them grill them on the
George Forman type grill for 5 minutes or less. 2 points per serving if a serving is two chicken and 4 veggie skewers.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chicken Yakitori
Categories: Chicken
Yield: 4 Servings

1/4 c Honey
1/4 c Mirin; (a sweetened rice
-wine, available in Oriental
1/4 c Dark soy sauce
2 lb Boneless, skinless chicken
2 bn Scallions, cut into 2-inch

1. Combine the honey, mirin, and soy in a small saucepan. Bring to a
boil and simmer for 5 minutes. Cool to room temperature. (This sauce
may be made 4 to 5 days in advance and refrigerated until needed.)

2. Split the chicken breasts in half down the center. Cut each half
into 1-inch wide horizontal strips.

3. Alternately skewer the chicken and scallion pieces. Pour the
marinade over all and let sit for 20 to 30 minutes. When ready to
serve, grill over hot coals 4 inches from the heat source, 3
minutes per side, basting with any extra marinade.

6 to 8 appetizer portions; 4 main-course portions

Source: The Uncommon Gourmet by Ellen Helman
(ISBN 0-89815-519-3)

From the MM database of Judi M. Phelps <judimae@prodigy.net:


MMMMM----- Recipe via Meal-Master (tm) v8.05

Categories: Turkey, Barbecue, Wine
Yield: 6 Servings

3/4 c Rice wine
1/2 c Chablis
(or other dry white wine)
3 tb Brown sugar; packed
3 tb Soy sauce, low sodium
1 1/2 lb Turkey tenderloin;* see note
1 lg Red bell pepper; 1" pcs
1 lg Green bell pepper; 1" pcs
Vegetable cooking spray

Recipe by: Jo Merrill

* cut tenderloins into 1-inch cubes, peppers into 1-inch pieces.

Combine rice wine, chablis, brown sugar and soy sauce in a
saucepan; bring to a boil. Reduce heat and simmer 5 minutes; let

Place turkey in a large zip lock bag; pour wine mixture over.
Close bag and shake to coat evenly. Marinate in refrigerator 6-8
hours, turning bag occasionally.

Remove turkey from marinade, reserving marinade. Thread the
turkey and peppers alternately on 6 (12-inch) skewers. Coat grill
rack with cooking spray; place on grill over medium-hot coals.
Place kabobs on rack and cook 7-8 minutes or until done, turning
and basting with marinade.

Recipe from The Low Fat Way to Cook/Oxmoor House

From the MM database of Judi M. Phelps <judimae@prodigy.net>


MMMMM----- Recipe via Meal-Master (tm) v8.05

Categories: Chicken, Japanese, Barbecue
Yield: 6 Servings

40 Bamboo skewers 8" long
11 1/2 lb Chicken breast; boned,
-skinned, cut in 1" cubes
12 Scallions; cut in 2" pieces
6 sm Japanese eggplants
18 Cherry tomatoes
18 Whole mushrooms
2 tb Safflower oil for basting
7 spice mixture
Lemon wedges
4 Green peppers; cut in 1"

TO PREPARE: Soak bamboo skewers in water for at least an hour.
Preheat broiler or start charcoal fire. On each of 18 skewers,
string 4-5 pieces of chicken alternated with 1" lengths of scallion.
To cook eggplants, ***** them in 3-4 places with a fork or a
toothpick. Skewer them whole. Hold 2 skewers in a V position and
insert them sideways into each eggplant. String the skewers in any
order you wish with green peppers, tomatoes and mushrooms.

TO COOK: Start cooking eggplant first. Brush with oil and broil
about 4-5 inches from fire until skin shrivels and eggplants get
soft. This will take 15-20 minutes. Using a small pastry brush baste
chicken with sauce and cook about 3" from heat for 5-8 minutes,
basting and turning several times until the chicken is tender and
brown. Do not overcook. Brush the skewers of vegetables with oil and
broil very briefly or just enough to brown them and heat them
though. If desired, you may brush them with the marinade. Sprinkle
the seven spice mixture to taste. Serve with boiled rice and
vinegared cucumbers.

From the MM database of Judi M. Phelps <judimae@prodigy.net>


MMMMM----- Recipe via Meal-Master (tm) v8.05

Categories: Chicken, Wine
Yield: 4 Servings

1/3 c Sake or sherry
1/4 c Mirin
1/2 c Soy sauce
2 ts Sugar
4 Boneless chicken thighs; cut
-into 1-inch cubes
1/2 lb Organic or naturally raised
Chicken livers
24 Stalks green asparagus; cut
-into 1-inch pieces

Make the Yakitori sauce in a small stainless steel pan by mixing,
sake with the mirin,soy sauce and sugar. Simmer for 15 minutes, then
let cool. (you can make the sauce ahead and store it in the fridge
if you like).

When ready to eat, preheat either a hibachi, a barbecue or an oven
broiler and soak 20 bamboo skewers in water (about 30 minutes. Toss
the chicken cubes with a couple tbs. of yakitori sauce. Rinse the
chicken livers and discard any greenish looking bits. Cut them into
1 inch pieces and put them in a bowl and toss with another 2 tbs of
yakitori sauce.

Drop the asparagus pieces into a pan of boiling water and cook for a
minute. Drain and cool under running cold water. Thread the
pieces of chicken and liver onto the skewers, alternating them with
pieces of asparagus. Bunch the ingredients close but dont overfill
the skewers: have 2-3 pieces of chicken and a couple of pieces of
liver alternating with asparagus on each one. Brush the ingredients
with some of the yakitori sauce immediately before putting them on
the hibachi. They cook quickly-in about 5 or 6 minutes-so watch
them carefully, turning as one side gets done and brush with the
sauce. Serve with rice.

From the MM database of Judi M. Phelps <judimae@prodigy.net>


From: Jennifer Hall <ladyevelyn@home.com>

Here is a recipe for a way to cook chicken japanese style. It uses some
oil but the points per serving is only 4.04 points. Serve with rice
Ottawa, Ontario, Canada http://tlotc.dhs.org/jenn/

* Exported from MasterCook *


Recipe By : Kim Sinclair" <sinclai@earthlink.net>
Serving Size : 2 Preparation Time :0:00
Categories : 4 Point Chicken
Done By Dotties Calculator Oriental

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 ounces boneless skinless chicken breasts -- (7 to 10 oz)
rice wine -- Japanese cookingsake
1/2 teaspoon salt
1/2 tablespoon peanut oil
1 tablespoon sesame seeds

Cut chicken into small pieces; soak in sake and salt for 15 minutes. Heat
oil in frying pan; brown meat on both sides then simmer for 30 minutes.
Sprinkle ginger on meat. Remove meat from pan, brown sesame seed and
sprinkle on meat. Serve with Japanese rice. You may use beef instead of

Servings: 2

Sent by: Kim Sinclair" <sinclai@earthlink.net>

MC Formatted by: Jennifer Hall <ladyevelyn@home.com>

- - - - - - - - - - - - - - - - - -

Serving Ideas : Serve with rice.

NOTES : Per serving: 170.5 cal, 7.6g (40.9%) fat, 0g fibre, 602mg sodium

Per serving: 4.04 points

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Sherry in GA