Yakitori Chicken Brochettes

• 3 tbsp. dark soy sauce
• 2 tbsp. mirin
• 2 tbsp. cooking sake or Chinese rice wine
• 1 tbsp. dark brown sugar
• 8 oz. free-range chicken breasts
• 4 trimmed scallions, cut into 1-inch lengths
• 4 small, soaked wooden bamboo or metal skewers
• 1/2 cucumber
• 1 tsp. sesame seeds

1. In a small saucepan, add soy sauce, mirin, rice wine, and sugar. Over low heat, stir until sugar dissolves. Increase heat, and simmer 6-7 minutes to thicken. Remove from heat. Set aside.
2. Cut the chicken into small, bite-size pieces, and place in a dish with 2/3 cup of sauce. Coat chicken, and set aside to marinate for at least 1 hour.
3. Preheat oven to 375u0b0F. Thread marinated chicken and the scallions onto skewers. Arrange skewers on parchment paper-lined baking sheet. Bake for 8-10 minutes, until browned, sticky, and cooked through.
4. Meanwhile, use a spiralizer or vegetable peeler to transform cucumber into long, thin ribbons. Arrange on serving plates.
5. Place chicken on top of cucumber noodles. Garnish with sesame seeds.
6. Smart tip: Some stores now stock bottles of yakitori sauce. So if you're short of time, just replace this homemade sauce with 3 tbsp store-bought yakitori sauce instead (20 cals per tbsp.).

soy sauce, mirin, cooking sake, brown sugar, freerange chicken breasts, scallions, skewers, cucumber, sesame seeds

Taken from www.myrecipes.com/recipe/yakitori-chicken-brochettes (may not work)