Yakitori chicken skewers on rice

Name: Yakitori chicken skewers on rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg pack Essential British Chicken Thigh Fillets, trimmed of any fat and cut into 36 chunks; 1 bunch salad onions, cut into 4cm slices; 2 tsp sunflower oil; 400 g packs Kenji Sushi Rice; 300 g pack Tenderstem broccoli spears, trimmed; 50 g Miso Tasty Sweet & Sticky Teriyaki; 2 sheets sushi nori, shredded; 4 large pinches Cooks' Ingredients Shichimi Togarashi

Chicken and onion skewers with sweet and tangy teriyaki sauce and Japanese spices on a bed of rice.

4 out of 5 stars(1) Rate this recipe

High protein1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

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1kg pack Essential British Chicken Thigh Fillets, trimmed of any fat and cut into 36 chunks
1 bunch salad onions, cut into 4cm slices
2 tsp sunflower oil
2 x 400g packs Kenji Sushi Rice
300g pack Tenderstem broccoli spears, trimmed
50g Miso Tasty Sweet & Sticky Teriyaki
2 sheets sushi nori, shredded
4 large pinches Cooks' Ingredients Shichimi Togarashi

Soak 12 bamboo skewers in water for 5-10 minutes. Preheat the oven to 180ºC, gas mark 4. Alternately spear 3 chicken chunks and 3 slices of salad onion onto each skewer, and season with black pepper on all sides.
Heat 1 tsp oil in a frying pan. When smoking, add the skewers and cook in 2 batches for 3 minutes on each side, then place the skewers on a baking tray and cook in the oven for 10 minutes until the chicken is completely cooked through, with no pink meat.
Meanwhile, heat the rice according to pack instructions. In a frying pan, heat 1 tsp oil and stir fry the broccoli with 3 tbsp water for 4-5 minutes, then season. Heat the teriyaki sauce with 2 tbsp water in a small saucepan until it starts to bubble.
Divide the rice between 4 plates and scatter over the nori. Arrange 3 skewers on each plate, drizzle with teriyaki sauce and sprinkle over the shichimi togarashi. Serve immediately with the broccoli on the side.