Name: Chicken teriyaki skewers with pickled vegetables and brown rice
Prep time: 80 min
Cook time: 15 min
Total time: 95 min
Yield: 1
Ingredients: 750g Free Range Chicken thigh fillets, fat trimmed, cut into 4cm pieces; 125.00 ml teriyaki marinade; 1 garlic clove, crushed; Coconut oil spray; 2 Lebanese cucumbers, peeled into ribbons; 2 green onions, thinly sliced diagonally; 82.50 ml mint leaves, torn; 1 carrot, peeled into ribbons; 1 long red chilli, seeds removed, finely chopped; 21.00 gm lemon juice; 40.00 ml rice wine vinegar; 20.00 gm caster sugar; 1 tsp sesame oil; 3.00 gm sesame seeds, toasted; Cooked brown rice, to serve

Chicken teriyaki skewers with pickled vegetables and brown rice

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Prep Time:
80 minutes

Cook Time:
15 minutes

Total Time:
95 minutes

Japanese-inspired chicken skewers with zesty pickled veggies.

Ingredients:

750g Free Range Chicken thigh fillets, fat trimmed, cut into 4cm pieces
125.00 ml teriyaki marinade
Coconut oil spray
2 Lebanese cucumbers, peeled into ribbons
82.50 ml mint leaves, torn
1 carrot, peeled into ribbons
1 long red chilli, seeds removed, finely chopped
21.00 gm lemon juice
40.00 ml rice wine vinegar
20.00 gm caster sugar
3.00 gm sesame seeds, toasted
Cooked brown rice, to serve

Instructions:

In a glass bowl, mix chicken with marinade and garlic. Cover and refrigerate for 1 hour.
Remove chicken from marinade, saving the marinade. Skewer chicken and spray with coconut oil.
Preheat a char-grill pan over medium heat. Cook skewers for 10-12 minutes, brushing with marinade until they are golden brown and fully cooked.
Combine cucumber, green onion, mint, carrot, and chili in a bowl. Mix lemon juice, rice wine vinegar, sugar, and sesame oil, season to taste, then pour over the salad. Toss well to coat everything evenly.
Coat skewers generously with sesame seeds and present alongside pickled vegetables and fluffy brown rice.

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