This dish cooks up as quickly as the recipe reads. There is some time involved to marinade and skewer, but that can all be done in advance. Once the chicken is skewered it can be layered on a tray and frozen for any busy weeknight.

Serve these on a bed or rice (start the rice before you put the chicken on the grill or use a pre-cooked packet of rice that cooks in the microwave in 90 seconds), with some steamed or stir-fried vegetables on the side. There are some great varieties of frozen stir-fried vegetables that can be flavored with some ginger, garlic and a bit of the teriyaki marinade that you thin down with vegetable stock of water; for an even simpler side, dress the heated vegetables (either steamed or stir-fried) with some Asian sesame dressing and a sprinkling of sesame seeds once you take them off the heat.

Chicken Yakitori

4 boneless, skinless chicken breast halves, sliced

½ cup teriyaki marinade

2 cloves garlic, crushed and peeled

2 Tbsp grated fresh ginger

1 tsp sugar

Combine teriyaki marinade, garlic, ginger, and sugar in medium bowl (or sipper lock bag), add chicken, cover, and marinade for 3 hours or overnight.

Soak 16 bamboo skewers or grease metal skewers with a paper towel dipped in oil.

Skewer chicken.

Cook chicken on grill or in broiler until chicken is cooked through. If using bamboo skewers, you may also cook in batches in oiled grill pan on stove top (metal skewers will be too long for grill pan).

Serve with dipping sauce (recipe below), rice and steamed or stir-fried vegetables.

Dipping Sauce

¼ cup Soy Sauce (may use low sodium)

1 ½ Tbsp mild sweet chili sauce

1 green onion, sliced

Combine all ingredients in a small bowl and serve alongside the Yakitori. This dipping sauce also works well for steamed dumplings.