Yakitori
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Each dry sherry and canned chicken broth |
| 1 | tablespoon | Teriyaki sauce |
| ½ | Clove garlic, thinly sliced | |
| ¼ | teaspoon | Pared ginger root, thinly sliced |
| 5 | ounces | Skinned and boned chicken breast, 1-inch pieces |
| 5 | ounces | Chicken livers |
| 8 | smalls | Mushroom caps |
| 4 | mediums | Scallions cut in 1-inch pieces |
Directions
In small stainless-steel or glass mixing bowl combine sherry, chicken broth, teriyaki sauce, garlic and ginger; mix well. Add chicken and livers and toss to coat with marinade. Cover with plastic wrap and refrigerate for at least 1 hour.
Onto each of four 12-inch wooden or metal skewers, starting and ending with mushroom cap and alternating remaining ingredients, thread 2 mushroom caps, ¼ each of the chicken pieces, livers and scallions. Remove and discard garlic and ginger from marinade, reserving marinade. Set skewers on nonstick baking sheet and broil 4 to 5 inches from heat source, turning once and brushing frequently with marinade, until livers are browned and firm and chicken is tender, 2 to 3 minutes on each side. Arrange skewers on serving plate and brush or pour any pan drippings over skewers.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.