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Teriyaki chicken skewers with rice salad
Teriyaki chicken skewers with rice salad
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Prep Time:
405 minutes
Cook Time:
35 minutes
Total Time:
440 minutes
Fire up the grill for this delicious teriyaki chicken dish!
Ingredients:
  • 750g chicken thigh fillets, trimmed, cut into 4cm pieces
  • 200.00 gm sushi rice, washed, drained
  • Rice bran oil spray
  • 2 green onions, thinly sliced diagonally
  • 1 medium carrot, peeled, cut into thin matchsticks
  • 1 Lebanese cucumber, cut into thin matchsticks
  • 40.00 ml coarsely chopped pickled ginger
  • 21.00 gm lemon juice
  • 40.00 ml rice wine vinegar
  • 1 tsp sesame oil
  • Pinch caster sugar
  • 1 garlic clove, finely chopped
  • 86.63 gm dark soy sauce
  • 20.00 ml mirin
Instructions:
  • Prepare the flavorful teriyaki marinade by mixing garlic, soy sauce, mirin, and sugar in a bowl until the sugar fully dissolves.
  • In a glass bowl, mix the marinade with the chicken. Cover and refrigerate overnight.
  • In a saucepan, cook rice with 1 1/2 cups cold water over medium-high heat until boiling. Reduce heat to low, cover, and simmer for 10 minutes until liquid is absorbed. Let sit off heat for 10 minutes, then fluff with a fork. Rinse rice under cold water, drain, and chill in the refrigerator for 30 minutes.
  • After marinating the chicken, skewer it and lightly spray with oil. Grill on medium heat, basting with reserved marinade, until perfectly browned and cooked through.
  • Combine rice, onion, sesame seeds, carrot, cucumber, and ginger in a bowl. Whisk together lemon juice, vinegar, sesame oil, and sugar. Drizzle over salad, season with salt and pepper, and toss well.
  • Present the skewers alongside flavorful rice salad.

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