Fig and Chicken Yakitori

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READY IN: 46mins
Recipe by ratherbeswimmin

Rachael Ray

Ingredients Nutrition

  • 1 12-2 lbs chicken tenders, halved
  • 12 cup teriyaki sauce
  • 2 tablespoons toasted sesame seed oil
  • 5 fresh figs, quartered
  • 20 bamboo skewers


  1. Toss chicken pieces in teriyaki sauce; heat 1 tablespoon sesame oil in a skillet over med-high heat until the oil smokes.
  2. Cook half the chicken at a time for 6-8 minutes, until chicken is cooked through, giving the pan frequent shakes.
  3. Transfer chicken to plate; wipe out pan and return to heat; repeat with remaining oil and chicken.
  4. When chicken is cool enough to handle, skewer 1 piece of chicken, followed by a quarter fig and a second piece of chicken; serve at room temperature.

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