Chicken Yakitori With Noodles Recipes

YAKITORI NOODLE BOWLS

Steps:

• Place a large pot of water over high heat for the noodles
• Once boiling, add some salt and the noodles and cook according to package directions
• Drain thoroughly
• While the water is coming up to a boil, place a large skillet over medium-high heat with 2 turns of the pan of vegetable oil, about 2 tablespoons
• Toss the chicken with the grated ginger and season with some pepper
• Add the chicken to the hot skillet, spread it out in an even layer and let it brown up a couple of minutes
• Shake and stir the skillet to turn the chicken pieces then add the scallions, sherry, tamari, sugar and sesame oil, bring up to a bubble and simmer one minute
• Add the drained noodles to the skillet and toss to combine
• To serve, transfer to serving bowls and sprinkle with some of the toasted sesame seeds
• Serve with Asian Cucumber Spinach Salad alongside

YAKITORI CHICKEN

Steps:

• In a medium dish, mix together the sake, soy sauce, sugar, garlic and ginger. Add chicken, and allow to marinate for 15 minutes.
• Preheat your oven's broiler. Grease six metal skewers, and thread alternately with 3 pieces of chicken and 2 pieces of leek. Place on a baking sheet or broiling pan, and brush with the marinade.
• Broil for about 5 minutes, baste again, then broil for another 5 minutes, or until chicken is cooked through. Discard remaining marinade.

CHICKEN YAKITORI

Steps:

• Special equipment: 6-inch wooden skewers, soaked in cold water for at least 1 hour
• Whisk together the radish puree, mirin, sake, oil, soy and hot sauce in a large bowl. Add the chicken and toss to coat. Cover and refrigerate for at least 2 and up to 8 hours.
• Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
• Using 2 skewers for each chicken thigh, thread the edges of the meat onto the skewers. Sprinkle with salt and pepper. Grill until charred and cooked through, about 6 minutes per side. Transfer to a cutting board.
• Whisk together the oil, rice vinegar, soy, lime juice and sugar in a large bowl and season with pepper. Pour some over the mizuna, toss to coat and mound in a large shallow serving bowl. Toss the noodles with the remaining dressing and mound in the center of the mizuna.
• Cut the chicken thighs in half down the middle between the skewers to make kebabs. Arrange the skewers spoke-like around the mizuna, chicken toward the center, drizzle with additional hot sauce and serve.

CHICKEN YAKITORI WITH NOODLES

Steps:

• In a small bowl, combine 1/2 cup soy sauce, broth, honey, garlic powder and ginger. Pour 1/2 cup marinade into a large resealable plastic bag. Add chicken and broccoli; seal bag and turn to coat. Refrigerate for at least 3 hours. Cover and refrigerate remaining marinade. , Drain chicken and broccoli; discard marinade. On eight metal or soaked wooden skewers, alternately thread chicken and broccoli. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes or until chicken is no longer pink, turning once., In a Dutch oven, bring water to a boil. Add noodles (discard seasoning packets or save for another use); cook for 2-3 minutes or just until tender., Meanwhile, in a large skillet, saute garlic in oil for 1 minute. Add sake; bring to a boil. Cook until liquid is reduced by half; stir in remaining soy sauce. Drain noodles; add noodles and green onions to pan. Toss to coat., Heat reserved marinade; drizzle over yakitori and noodles.

RACHAEL RAY'S YAKITORI NOODLE BOWLS- REMIXED

Steps:

• Cook pasta according to directions.
• While pasta is cooking, brown chicken pieces with grated ginger, salt and pepper. Once browned add scallions and carrots. Cook veggies for a moment then add stock, soy sauce, terryaki sauce, cornstarch and sugar.
• Bring sauce to a boil and simmer until pasta is cooked.
• Drain pasta. Stir together pasta and chickn mixture. Serve topped with toasted sesame seeds or plain.

CHICKEN YAKITORI

Steps:

• In a small saucepan, combine the first 4 ingredients. Bring to a boil over medium-high heat. Remove from heat; set aside half the mixture for serving., Thread peppers onto 2 metal or soaked wooden skewers. Thread chicken onto 6 metal or soaked wooden skewers. Grill chicken, covered, over medium heat until meat is cooked through, 10-12 minutes, turning occasionally and basting frequently with soy sauce mixture during the last 3 minutes. Grill peppers, covered, until tender, 4-5 minutes, turning occasionally. Grill onions, covered, until lightly charred, 1-2 minutes, turning occasionally. Serve chicken and vegetables with reserved sauce for dipping.

YAKITORI CHICKEN SOBA NOODLE BOWL

Steps:

• Preheat grill or broiler. Thread chicken onto skewers, leaving a bit of space between pieces. If using broiler, place on a rimmed baking sheet lined with foil. Whisk together 2 teaspoons tamari, 2 teaspoons honey, and 1 tablespoon sesame oil. Brush chicken with mixture and season liberally with black pepper. Grill or broil for 5 minutes per side or until cooked through.
• While chicken is cooking, bring a large pot of water to boil and cook noodles al dente, 5-7 minutes.
• While water comes to boil, stack spinach leaves, roll into a tight tube lengthwise, and cut crosswise into thin shreds. Heat remaining 1 tablespoon sesame oil in a large skillet over medium-high heat, and cook scallions and mushrooms until tender and lightly browned, about 5 minutes. Add ginger and garlic; stir for 1 minute. Add spinach, broth, remaining tamari, remaining honey, Sriracha, and toasted sesame oil, and cook for 1-2 minutes, until spinach is just wilted. Season to taste with black pepper and additional tamari, if needed.
• To serve, divide noodles among four bowls and top with broth and vegetables. Place two skewers on each bowl. Sprinkle with sesame seeds, and serve immediately.