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Guest shewill

low point skewers chicken Yakitori and YakiGoma

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Guest shewill

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 ™ 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




MMMMM----- Recipe via Meal-Master ™ 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




MMMMM----- Recipe via Meal-Master ™ 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, prick 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




MMMMM----- Recipe via Meal-Master ™ 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




From: Jennifer Hall


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 smile.gif


Ottawa, Ontario, Canada http://tlotc.dhs.org/jenn/


* Exported from MasterCook *




Recipe By : Kim Sinclair"

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"


MC Formatted by: Jennifer Hall



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


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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