Chicken and onion skewers with sweet and tangy teriyaki sauce and Japanese spices on a bed of rice.
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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.
Soaking the bamboo skewers before threading them with your ingredients stops them from burning during cooking.
Typical values per serving when made using specific products in recipe
Energy | 3,095kJ/ 735kcals |
|---|---|
Fat | 21g |
Saturated Fat | 5.4g |
Carbohydrates | 73g |
Sugars | 6.6g |
Fibre | 3.6g |
Protein | 61g |
Salt | 1.8g |
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