Chicken yakatori-brown-rice-salad

Yakitori chicken and spring onion skewers

A crunchy, zesty salad adds zing to these tasty kebabs with a sweet, sticky teriyaki glaze

By , 30 October 2019

(12 votes)

Yakitori chicken and spring onion skewers
  • 30 Mins

  • Serves: 4

Nutritional Info
Each 505g serving contains
  • Energy

    2155KJ

    515KCAL

    26%
  • Fat

    6.1g

    low

    9%
  • Saturates

    1.0g

    low

    5%
  • Sugars

    11.1g

    low

    12%
  • Salt

    0.86g

    low

    14%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 427kJ/102kcal.
Ingredients
  • 300g easy-cook long grain brown rice, rinsed
  • 120g sachet Blue Dragon Teriyaki Stir Fry Sauce
  • 1tbsp frozen Scratch Cook Chopped Garlic, thawed
  • 600g Butcher’s Selection British Chicken Boneless Thigh Fillets, cut into 2cm pieces
  • 4 spring onions, trimmed and cut into 3cm lengths
  • ½ cucumber, chopped
  • 200g radishes, quartered
  • 1 carrot, cut into ribbons with a vegetable peeler
  • 2 limes – 1 juiced and zest cut into long, fine strips; 1 cut into wedges, to serve
  • 8 wooden or metal skewers
Method
  • Preheat the grill to high and line the grill pan with foil. If using wooden skewers, soak in cold water.

  • Bring a pan of water to the boil, add the rice and cook for 20-25 mins until tender. Drain.

  • Meanwhile, put the teriyaki sauce in a large bowl and stir in the garlic. Add the chicken and stir to coat. Thread onto the skewers, alternating with pieces of spring onion.

  • Grill the skewers for 8-10 mins on each side, until the chicken is cooked through.

  • 5 Toss the cucumber, radishes and carrot with the lime juice.

  • Divide the rice between 4 plates, top each with 2 skewers and garnish with the lime zest. Serve with the salad and lime wedges.