A super-filling, super-easy dish made from scratch and on the table in minutes. Why not let your kids have a go at this one?
Rice type: Basmati rice
Servings: 3 - 4
Preparation Time: 20 minutes
Cooking Time: 17 minutes
• 150ml light soy sauce
• 75ml mirin
• 50ml rice wine vinegar
• 50g brown sugar
• 1 tbsp garlic (chopped)
• 2cm fresh ginger (peeled ½ sliced, ½ grated)
• 4 chicken breasts (cut into 2cm cubes)
• 1tsp sesame oil
• 300g basmati rice
• 600ml water
• 100g spring onions (thinly sliced)
• 100g cucumber (chopped)
• 1 tbsp toasted sesame seeds
In a bowl mix the soy sauce, mirin, rice wine vinegar, brown sugar, garlic and grated ginger until sugar has dissolved.
Add the chicken and marinate for 15mins or preferably overnight in the fridge.
Remove the chicken from the marinade and place on pre-soaked wooden skewers (makes 8), retaining left over marinade.
Fry the chicken on both sides with the sesame oil until sealed and place in the oven for 15 mins at 170°C.
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).
Reduce left over marinade by half and keep on a low heat
When tender, remove the chicken from the oven and place back into the warm reduced marinade, ensuring that each chicken piece is coated thoroughly.
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.