- 75g brown basmati rice
- 2 tbsp tamari
- 1 tbsp honey
- 1 tbsp brown rice vinegar
- 1 onion
- 250g chicken breast mini fillets
- A head of broccoli
- 1 garlic clove
- A thumb of ginger
- 150ml boiling water
- 2 tsp olive oil
- 4 tbsp cold water
- Sea salt
- Freshly ground pepper
- Pan with lid
- Skewers (soaked if wooden)
- Wooden skewers
- A couple of bowls
- Food processor (optional)
- Foil
- Deep frying pan or wok
- 1.
Tip the rice into a bowl and cover with cold water. Whisk to remove the starch. Drain and tip the rice into a small pan. Cover with 150ml boiling water. Simmer for 20mins till the water is absorbed and the rice is tender.
- 2.
While the rice is cooking make your yakitori chicken. Measure out 2 tbsp of the tamari and 1 tbsp of the honey. Pop them in a bowl. Add the brown rice wine vinegar. Stir to make the yakitori marinade.
- 3.
Peel the onion. Slice it into wedges. Add it to the marinade along with the chicken. Stir to coat the onion and chicken in the marinade. Pop to one side.
- 4.
Break the broccoli into florets. Pop the florets in a food processor. Pulse a few times to make fine ‘grains’. If you don’t have a processor you can either finely chop the broccoli or coarsely grate it.
- 5.
Thread the chicken and onion wedges onto the skewers. Keep hold of the marinade. Heat your grill to high. Line the grill pan with foil. Pop the skewers on a rack in the grill pan.
- 6.
Grill the skewers for 10-15 mins. Turn them every so often. Brush them with the leftover marinade till they’re cooked through and sticky.
- 7.
While the skewers cook, peel and grate or crush the garlic. Peel and grate the ginger. Warm 2 tsp olive oil in a deep frying pan or wok. Add the garlic and ginger. Stir fry for 30 secs.
- 8.
Add the broccoli to the pan with 4 tbsp cold water. Season. Stir fry for 4-5 mins till the broccoli rice is just cooked. Fold through the steamed brown rice. Serve the yakitori skewers with the broccoli rice.