Stovetop Chicken Yakitori with Scallions

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

Tender chicken skewers glazed in a savory, Whole30-approved sauce made from coconut aminos and ginger, cooked quickly on the stovetop. This japanese-inspired whole30 (paleo) ready in about 30 minutes pairs coconut aminos, tablespoon fresh ginger, grated, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Japanese cuisine 210 cal/serving

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Ingredients

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
6 stalks scallions, cut into 1-inch pieces
1/4 cup coconut aminos
1 teaspoon raw honey (optional for Paleo, omit for Whole30)
1 tablespoon fresh ginger, grated
3 cloves garlic cloves, minced
1 tablespoon toasted sesame oil
1/4 teaspoon black pepper
2 tablespoons water

Equipment for this recipe

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Instructions

Step 1: In a medium bowl, whisk together 1/4 cup coconut aminos, 1 teaspoon raw honey (omit for strict Whole30), 1 tablespoon grated fresh ginger, 3 minced garlic cloves, 1 tablespoon toasted sesame oil, and 1/4 teaspoon black pepper.
Step 2: Thread 1 pound boneless skinless chicken breast cubes alternately with 6 scallions cut into 1-inch pieces onto 4-5 metal or soaked wooden skewers.
Step 3: Heat a large nonstick skillet over medium-high heat and add the chicken skewers. Cook for 3-4 minutes per side until browned.
Step 4: Pour the prepared sauce with 2 tablespoons water into the skillet, reduce heat to medium, and cook for another 5 minutes, turning the skewers occasionally, until chicken is cooked through and sauce thickens slightly to glaze the chicken.
Step 5: Remove skewers and serve immediately garnished with extra scallions if desired.

Frequently asked questions

How long does Stovetop Chicken Yakitori with Scallions take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stovetop Chicken Yakitori with Scallions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut aminos from drying out.

Can I substitute ingredients in Stovetop Chicken Yakitori with Scallions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stovetop Chicken Yakitori with Scallions for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Stovetop Chicken Yakitori with Scallions whole30?

Yes — this recipe is tagged whole30, paleo, keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.