To Serve

  • Light soy sauce
    150 ml
  • Mirin
    75 ml
  • Rice wine vinegar
    50 ml
  • Brown sugar
    50 g
  • Garlic, chopped
    1 tbsp
  • Fresh Ginger (peeled ½ sliced, ½ grated)
    2 cm
  • Chicken Breasts (cut into 2cm cubes)
    4
  • Sesame oil
    1 tsp
  • Tilda Pure Basmati Rice
    300 g
  • Water
    600 ml
  • Spring onions (thinly sliced)
    100 g
  • Cucumber (chopped)
    100 g
  • Toasted sesame seeds
    1 tbsp
  • A pot with lid
  • Large Pot with Lid
  • Large saucepan with lid
  • Mixing bowl

Method

1

In a bowl mix the soy sauce, mirin, rice wine vinegar, brown sugar, garlic and grated ginger until sugar has dissolved.

2

Add the chicken and marinate for 15mins or preferably overnight in the fridge.

3

Remove the chicken from the marinade and place on pre-soaked wooden skewers (makes 8), retaining left over marinade.

4

Fry the chicken on both sides with the sesame oil until sealed and place in the oven for 15 mins at 170°C.

5

Meanwhile, in a large pan, put the sliced ginger with the rice and water. Bring the water to boil, reduce to a low heat, cover and simmer until the water is absorbed (10-12 minutes).

6

Reduce left over marinade by half and keep on a low heat.

7

When tender, remove the chicken from the oven and place back into the warm reduced marinade, ensuring that each chicken piece is coated thoroughly.

8

Gently stir the spring onion and cucumber through the cooked rice, and serve with 2 chicken skewers per person and sprinkle with sesame seeds to garnish.

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