Oriental chicken skewers
- 2 tbsp soy sauce
- 2 tsp fresh ginger, grated
- 1 garlic clove, crushed
- 1 tbsp honey
- 2 tbsp lemon juice
- 4 chicken breasts, cut into 3cm cubes
- 300g long grain rice
- 150g frozen peas
- 150g frozen sweetcorn
- 1 tbsp sunflower oil
- 2 spring onions, trimmed and sliced
Mix the soy sauce, ginger, garlic, honey and lemon juice in a bowl. Add the chicken, cover with cling film and marinate in the fridge for at least 20 minutes or up to 2 hours if you have time.
Rinse the rice and place in a pan, add 1.2L water. Bring to the boil and stir once. Cover and simmer for 12-15 minutes, stirring in the peas and sweetcorn for the last 5 minutes.
Thread the chicken cubes onto wooden skewers, brush lightly with oil and cook on a griddle pan for 3-5 minutes on each side until cooked. Alternatively, cook under a grill for 5 minutes each side. Cut through a cube to check they are cooked through.
Drain the rice in a sieve. Fluff up with a fork and stir in the spring onions. Serve with the chicken.