Chicken Teriyaki Skewers with Pickled Veg & Brown Rice

80 mins Prep
15 mins Cook
4 Serves
  • 750g Lilydale Free Range Chicken Thigh Fillets, fat trimmed, cut into 4cm pieces
  • ½ cup teriyaki marinade
  • 1 garlic clove, crushed
  • Coconut oil spray
  • 2 Lebanese cucumbers, peeled into ribbons
  • 2 green onions, thinly sliced diagonally
  • ‚Öì cup mint leaves, torn
  • 1 long red chilli, seeds removed, finely chopped
  • 1 carrot, peeled into ribbons
  • 1 tablespoon lemon juice
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon caster sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds, toasted
  • Cooked brown rice, to serve
  • 8 pre-soaked bamboo skewers
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  1. Combine chicken, marinade and garlic in a glass bowl. Cover and refrigerate for 1 hour.
  2. Drain chicken, reserving marinade. Thread chicken onto skewers and spray skewers with coconut oil.
  3. Heat a char-grill pan over medium heat, and cook skewers for 10 to 12 minutes, basting with reserved marinade, until browned and cooked through.
  4. Meanwhile, place the cucumber, green onion, mint, carrot and chilli in a bowl. Whisk lemon juice, rice wine vinegar, sugar and sesame oil together, season and drizzle over the salad. Toss to coat.
  5. Sprinkle skewers with sesame seeds and serve with pickled vegetables and brown rice.
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