Yakitori (Chicken Breast Meat and Bell Peppers)

Yakitori (Chicken Breast Meat and Bell Peppers)

Chicken breast covered in a sweet & spicy sauce.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

250 g (8.8 oz.)

1/3 (about 60 g or 2.1 oz.)

1 & 1/2 (about 60 g or 2.1 oz.)

1/2 Tbsp

(A)Yakitori Soy Basting Sauce (Tare)

1 & 1/2 Tbsp

1 Tbsp

1 & 1/2 Tbsp

  • Please use stainless steel skewers for grilling and barbequing.


  1. Prepare the soy basting sauce (called ‘tare’ in Japanese). Place (A) in a pot over medium heat, once boiling simmer for up to 30 seconds until the mixture thickens.
  2. Cut the chicken meat up into 12 large bite-size pieces. Chop up the bell pepper and green pepper into the same size as the chicken pieces. Place the chicken meat, bell pepper and green pepper pieces onto a skewer in a well-balanced order and amount.
  3. Place the vegetable oil in a fry pan over medium heat, arrange (2) in the fry pan, cover with a lid and cook over low heat for 3 minutes. Then turn these over and cook for 3 more minutes without a lid. While turning over occasionally, brown both sides.
  4. Once the chicken is cooked through, cover in the soy basting sauce from (1). Line the skewers up in the fry pan once more and cook over low heat until lustrous. Repeat this process several times while turning over and cook until crispy and golden-brown.

Cooking Basics

Bell peppers - removing seeds

Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.

  • Recipe Junko Ueda
  • Styling Misa Nishizaki
  • Photo Taku Kimura

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