Brighten your day with these tasty miso chicken skewers and rainbow salad tossed in ginger and rice wine vinegar, served on a bed of brown rice.
Equipment
- 1 pack skewers (x8)
Ingredients
Chicken Skewers
- 300 grams free range chicken thighs diced 2cm
- 30 grams white miso paste
- 1 tsp soy sauce
- 1 spring onion cut in 3cm
- 1/2 tsp sesame oil
Rice
- 3/4 cup (75g) brown rice
Rainbow Salad
- 15 grams ginger grated
- 1 tbsp rice wine vinegar
- 150 grams sliced cabbage
- 300 grams bag of slaw
To Serve:
- 1 tbsp Japanese mayo i.e Kewpie mayonnaise
Instructions
- Before you start: Soak skewers in cold water for 10 minutes. Fill a pot with plenty of unsalted water and bring to the boil for rice.
- Prep chicken: Pat chicken dry and dice 2cm. Mix miso paste and soy sauce in a bowl. Add chicken, toss to coat and set aside. Cut spring onion into 3cm lengths.
- Cook rice: Add rice to pot of boiling water and boil, uncovered, for 25-30 minutes, until grains are tender. Drain well through a sieve.
- Cook chicken: Thread chicken onto skewers alternating with spring onion. Heat sesame oil in a frypan on medium-high heat. Cook skewers for 10-12 minutes, turning frequently, until cooked through.
- Make salad: Meanwhile, grate ginger and toss in a bowl with all remaining salad ingredients.
- Serve: Spoon rice onto plate. Top with salad, chicken skewers and a dollop of Japanese mayo.
