Mr Yoshidas Grilled Chicken And Vegetables Recipes

MR. YOSHIDA'S GRILLED CHICKEN AND VEGETABLES RECIPE

MR. YOSHIDA'S Grilled Chicken and Vegetables Recipe image

Add some "wow" to a classic combo with MR. YOSHIDA'S Grilled Chicken and Vegetable recipe. When marinated in MR. YOSHIDA'S Original Gourmet Sauce, this grilled chicken and vegetables recipe gains next-level flavor and depth.

Provided by My Food and Family

Categories Home

Time 35m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1/4 cup MR. YOSHIDA'S Original Gourmet Sauce, divided
4 small boneless skinless chicken breasts (1 lb.)
1 red pepper, coarsely chopped
8 fresh mushrooms, cut in half
1 zucchini, cut lengthwise in half, then sliced crosswise

Steps:

Heat grill to medium heat.
Reserve 2 Tbsp. Gourmet Sauce. Brush remaining sauce onto both sides of chicken. Let stand 10 min.
Toss vegetables with reserved sauce in large bowl; place in grill basket.
Grill chicken and vegetables 20 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning chicken after 10 min. and shaking vegetables in grill basket occasionally.

Nutrition Facts : Calories 200, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g

MR YOSHIDAS FAST AND FABULOUS CHICKEN AND VEGETABLES

Mr Yoshidas Fast and Fabulous Chicken and Vegetables image

From httpmom San Francisco Bay Area, CA I have a large bottle that I bought at Costco and can't wait to try httpmom's recipe.

Provided by Charlotte J

Categories Chicken Thigh & Leg

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

6 -8 chicken legs-thighs, with skin attached
1 tablespoon sesame oil
1 large onion, sliced from top to root
5 -6 carrots, peeled and sliced diagonally
2 garlic cloves, crushed
1/4 cup Yoshida gourmet sauce
2 cups Japanese-style rice, cooked

Steps:

Wash and dry the chicken parts.
Prepare the onions, carrots and garlic.
Heat a large skillet and add the oil.
When oil is very hot, add the chicken and brown on all sides.
Then add the onion, garlic, and carrots.
Stir about, getting all the vegetables a little browned and the onion a little softened.
Drain all the liquid.
Add the Yoshida sauce and stir.
Cover and cook for 30 mins, stirring the vegetables and turning the chicken pieces over every 10 mins or so.
It should be almost sticking and very dark.
If it's watery it needs more time to cook without a lid.
You are making a glaze.

Nutrition Facts : Calories 693, Fat 16.1, SaturatedFat 3.9, Cholesterol 133.9, Sodium 190.5, Carbohydrate 86.9, Fiber 5.4, Sugar 5.2, Protein 46

GRILLED CHICKEN AND VEGETABLES

Grilled Chicken and Vegetables image

A recipe from my Mr. Yoshida's Fine Sauces Cookbook which I haven't tried yet. Cut chicken into 1-inch cubes to make kabobs. I'd serve this with rice. Cooking time includes 30 minutes refrigeration time.

Provided by HouseDragon

Categories Chicken Breast

Time 1h10m

Yield 5 serving(s)

Number Of Ingredients 6

Ingredients

1 lb boneless skinless chicken breast
1 1/4 cups Yoshida gourmet sauce
1 medium red pepper, cut into 2 inch squares (1-inch for kabobs)
8 medium mushrooms, halved
1 medium zucchini, sliced in half lengthwise and cut into 1 inch pieces (approximately 2 cups)
15 wooden skewers, soaked in water 15 minutes (optional)

Steps:

Put chicken breasts (or cubes if making kabobs) in a zip bag with 1/4 cup of Gourmet Sauce; shake bag to coat chicken.
Marinate 30 minutes in refrigerator.
[Preparevegetables while chicken marinates.
].
Grill or broil chicken for 8-10 minutes on each side or until juices run clear.
Baste chicken using 1/2 cup sauce during grilling.
Remove chicken from grill and keep warm.
Place vegetables in a grill basket or on a broiler pan and grill or broil for 10-12 minutes until vegetables are tender-crisp.
Heat remaining 1/2 cup sauce in a small saucepan.
Slice chicken into strips and toss together with grilled vegetables and heated sauce.
Alternate kabob method: While chicken is marinating, thread red pepper, mushroom halves, and zucchini cubes on soaked skewers.
Thread marinated chicken cubes on skewers.
Grill skewers until vegetables are tender crisp (15-20 minutes) and chicken is cooked (about 20 minutes).
Baste the skewers during grilling.

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