- 1 garlic clove
- 2 tbsp tamari
- 2 tbsp honey
- 2 tbsp brown rice vinegar
- A 250g pack of diced chicken leg
- 2 carrots
- 1 cucumber
- 1 tbsp sesame seeds
- 1 green pepper
- 1 red pepper
- 1 tsp olive oil
- Sea salt and freshly ground pepper
- Frying pan
Peel and grate or crush the garlic. Add it to a dish with 2 tbsp of the tamari, 2 tbsp of the honey and 1 tbsp of the brown rice vinegar (roughly half the jar). Whisk together. Add the chicken. Turn to coat. Set aside for 15 mins.
While the chicken marinates, trim and peel the carrots. Use a vegetable peeler to peel off thin ribbons till you’re left with a thin core. Finely slice the core and put both in a bowl.
Halve the cucumber, then peel into thin ribbons right down to the seeded core. Finely slice that and add both to the carrots.
Measure out 1 tbsp of the sesame seeds and add to a dry frying pan. Place over a medium heat. Toast for 2-3 mins, shaking the pan, till they’re golden and start to pop. Add to the veg.
Whisk the remaining 1 tbsp brown rice vinegar with 1 tsp oil and a pinch of salt to make a dressing. Add to the veg. Toss everything to mix well. Set aside.
Heat your grill to high. Halve the peppers and scoop out the seeds and white bits. Slice them into chunks. Thread the chicken and peppers onto skewers, keeping any marinade in the bowl.
Line a grill pan with foil. Grill the skewers for 15 mins, turning the skewers a couple of times till golden brown and the chicken is cooked through.
While the skewers cook, pour the marinade into a pan. Simmer for 2-3 mins till piping hot and a little thick and sticky. Serve the skewers hot from the grill drizzled with the hot marinade, with the carrot and sesame salad on the side.