Dust off your barbecue for this fabulous teriyaki chicken favourite!
- Make teriyaki marinade: Combine garlic, soy sauce, mirin and sugar in a bowl until sugar dissolves.
- Combine marinade and chicken in a glass bowl. Cover, refrigerate overnight.
- Place rice in a saucepan over medium-high heat. Add 1 1/2 cups cold water. Bring to the boil. Reduce heat to low. Cover. Simmer for 10 minutes or until liquid is absorbed. Remove from heat. Set aside for 10 minutes. Stir rice with a fork. Rinse under cold water. Drain. Refrigerate for 30 minutes.
- Drain chicken, reserving marinade. Thread chicken onto prepared skewers. Spray skewers with oil. Heat a barbecue chargrill or chargrill pan on medium heat. Cook skewers, turning and basting with reserved marinade, for 10 to 12 minutes or until browned all over and cooked through.
- Meanwhile, place rice, onion, sesame seeds, carrot, cucumber and ginger in a bowl. Whisk lemon juice, vinegar, sesame oil and sugar together. Pour over salad. Season with salt and pepper. Toss to combine.
- Serve skewers with rice salad.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set