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Chicken Skewers And Sesame Rice

Chicken Skewers And Sesame Rice

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Ingredients

For the chicken skewers for 3:

4 chicken breasts, cut into small bite sized pieces

60ml oyster sauce

3 tbsp ketchup

2 tbsp honey

3 tbsp sriracha

3 cloves of garlic, crushed

2 tbsp grated ginger

2 tbsp soy

2 tbsp sesame oil

Juice of 1 lime

Rapeseed oil for brushing

Sesame seeds for topping

Spring onions for topping

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For the rice

5 shallots, sliced

2 tbsp butter

2 large garlic cloves, crushed

130g rice

400ml water

2 tbsp sesame oil

2 tbsp sesame seeds

2 tbsp soy sauce

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Method:

1). First, mix all the sauces together for the chicken marinade, set aside about 5 tbsp of the marinade for brushing on later. Add your chicken to the marinade and mix well, marinade in the fridge overnight or for at least 4 hours


2). To make the rice, fry your shallots in a little oil until crispy, set aside. Then heat your butter in a saucepan and add the garlic, cook for a few mins then add your rice and toast for 2 mins. Add in the water, pop the lid on and boil for 15 mins. Once done leave with the lid on for 5 mins then stir in your sesame oil, soy, sesame seeds and crispy shallots.


3). While the rice is cooking, skewer your chicken bits and brush with some rapeseed oil then place on a hot grill and cook until crispy and charred, should take about 10 mins.


4). To plate, add your rice then top with the chicken skewers, brushing over the reserved marinade. Sprinkle with some fresh spring onion and sesame seeds! 

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