Yakitori Chicken Dippers with Veggie Rice

Steps

1. Bring a medium pot of hot salted tap water to the boil with a lid. Soak bamboo skewers in water. Prep veggies & cook rice. Set broccoli and carrot aside separately. Cook rice in pot of boiling water for about 12 minutes, until grains are nearly tender. Add broccoli to pot with rice and cook for a further 2-3 minutes, until both are tender. Drain and rinse under cold tap water, then leave to drain well.
2. Prep chicken. Set capsicum aside. Pat chicken dry and dice 2cm. Toss chicken in a bowl with first measure of yakitori sauce and season. Thread 4-6 pieces of chicken and 1-2 pieces of capsicum onto each skewer. Alternatively, stir-fry chicken and capsicum without skewers.
3. Cook chicken. Heat a drizzle of oil in a large fry-pan on medium heat. Cook chicken for 8-12 minutes, turning to cook on each side, until cooked through and golden. Pour remaining yakitori sauce over cooked chicken in pan and allow to bubble for about 1 minute, until sticky. Remove from heat.
4. Meanwhile, finish rice & prep sweet chilli mayo. In a large bowl, combine carrot with cooked rice and broccoli. In a small bowl, combine mayo and sweet chilli sauce. Toss rice with 2 Tbsp sweet chilli mayo and a small drizzle of vinegar and sesame oil. Season to taste.
5. Serve rice topped with chicken and remaining sweet chilli mayo.