Love Asian flavours? This spicy dish really sticks out.
Ingredients
- ¼ cup (50 g) SunRice Doongara Clever Low GI White Rice
- ½ tsp Chinese five-spice powder
- 1 Tbsp salt-reduced soy sauce or gluten-free soy sauce
- 1 Tbsp sherry
- 125 g skinless chicken breast fillet, trimmed of fat, cut into cubes
- 1 Lebanese cucumber, peeled into ribbons
- 6 cherry tomatoes, halved
- 1 cup bean sprouts
- 20 g Obento pickled ginger
How to Make It
- Cook rice in a small saucepan of boiling water following packet instructions or until tender. Drain well.
- Meanwhile, combine Chinese five-spice, soy sauce and sherry in a shallow dish. Add chicken and toss to combine. Set aside for 10 minutes to marinate.
- Preheat a chargrill plate on medium-high. Remove chicken from marinade and thread evenly onto 3 small skewers. Add to chargrill and reduce heat to medium. Cook for 4 minutes, turning occasionally, or until chicken is cooked through.
- Put cucumber, tomato, sprouts and ginger in a bowl. Toss to combine. Arrange salad on a serving plate. Add rice and skewers, and serve.