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How to make Chicken teriyaki skewers with pickled vegetables and brown rice

Yield = 4
Prep time: 1:20
Cook time: 0:15
Total time: 1:35

Ingredients

  • 750g Lilydale Free Range Chicken thigh fillets, fat trimmed, cut into 4cm pieces
  • 1/2 cup teriyaki marinade
  • 1 garlic clove, crushed
  • Coconut oil spray
  • 2 Lebanese cucumbers, peeled into ribbons
  • 2 green onions, thinly sliced diagonally
  • 1/3 cup mint leaves, torn
  • 1 carrot, peeled into ribbons
  • 1 long red chilli, seeds removed, finely chopped
  • 1 tablespoon lemon juice
  • 2 tablespoons rice wine vinegar
  • 1 tablespoons caster sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds, toasted
  • Cooked brown rice, to serve

Method

  • Step 1 Combine chicken, marinade and garlic in a glass bowl. Cover and refrigerate for 1 hour.
  • Step 2 Drain chicken, reserving marinade. Thread chicken onto skewers and spray skewers with coconut oil.
  • Step 3 Heat a char-grill pan over medium heat, and cook skewers for 10 to 12 minutes, basting with reserved marinade, until browned and cooked through.
  • Step 4 Meanwhile, place the cucumber, green onion, mint, carrot and chilli in a bowl. Whisk lemon juice, rice wine vinegar, sugar and sesame oil together, season and drizzle over the salad. Toss to coat.
  • Step 5 Sprinkle skewers with sesame seeds and serve with pickled vegetables and brown rice.