4 chicken breasts, cut into chunks

1 tbsp vegetable oil

150g wholegrain rice

50ml soy free seasoning sauce

2 tbsp mirin

½ tsp grated ginger

1 tsp maple syrup

2 tsp sunflower oil

½ tsp sesame seeds

1 red chili, sliced (optional)

Serves - 2


Cook the rice according to pack instructions. Pour the soy free seasoning sauce, mirin, ginger and maple syrup into a small saucepan and add 50ml water.

Bring to a simmer and cook for around 5 mins or until slightly thickened. Remove from the heat and set aside until needed.

If using wooden skewers, soak them in water for 20 mins to prevent them from burning. Heat grill to high and line a baking tray with foil.

Mix together the teriyaki sauce. Add the chicken pieces and mix to coat. Thread the chicken onto the skewers.

Place on the lined baking tray and cook under the grill for about 15 mins until charred, turning and basting from time to time with any extra sauce. Check that the chicken is cooked through before serving.

Divide the cooked rice between two plates, top with the chicken skewers, then drizzle with the teriyaki sauce. Garnish with the sesame seeds and sliced red chili, if using.

Recipe adapted from: Good Food
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