Grilled Sesame Chicken with Ginger Rice
Over a year ago
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Ingredients
- 500g Chicken breast. skinless
- 1 tbsp toasted sesame seeds
- 1 tbsp rice wine (mirin)
- 2 tsp honey
- 2 tsp soy sauce
- 2 tsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp fresh ginger (finely chopped)
- 1 tsp sesame oil
- 150g basmati or short grain white rice
- 1 can ginger beer
- 1 tbsp spring onions (chopped)
Accompaniment
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Description
This recipe came from Cathie Sheehan, all the way from Oz! It is gorgeous and one of my favourites! The ginger beer sounds odd but try it!
Method
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1
Place all the marinade ingredients into a glass bowl and mix. Cut the chicken into long strips and mix into the marinade. Refridgerate for 1 hour.
For the rice, place the fresh ginger and sesame oil in a saucepan over a low heat and fry for 5 minutes. Add the rice, stir and cook for a further couple of minutes. Stir in the ginger beer and about half a can of water. Bring to the boil and then reduce the heat and put on a lid. Steam until all the liquid is absorbed (checking that it does not boil dry - add more water if needs be until the rice is cooked. Stir in the spring onions just before serving.
Thread the chicken onto skewers and cook until a high grill or cook the chicken strips on a griddle pan, brushing with the marinade.
Serve the chicken and rice with some green veg
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