400g spinneysFOOD Chicken Breasts, cut into 2.5cm pieces
300g jasmine rice, rinsed and drained
5 spring onions, cut into 2.5cm pieces, plus shredded spring onions, to garnish
toasted sesame seeds, to garnish
Prepare and light the barbecue, if cooking outside.
Mix together the soy sauce, brown sugar, ginger, garlic and ½ tsp black pepper in a large bowl. Add the chicken, coat and leave to marinate for 30 minutes.
Meanwhile, put the rice in a pan and cover with twice its volume of water. Set over
a medium heat and bring to the boil, then reduce the heat and partially cover with a lid. Simmer for 12-15 minutes until the rice is cooked, then drain, set aside and keep warm.
Gently shake any excess marinade from the chicken. Thread onto skewers, alternating with the spring onion pieces.
When the barbecue is ready, add the skewers and cook for 4-5 minutes on each side, until the chicken is cooked. Alternatively, if cooking inside, set a griddle pan over a high heat. Once smoking hot, add the skewers and cook as above.
Divide the jasmine rice among bowls and garnish with shredded spring onion. Sprinkle the chicken yakitori with toasted sesame seeds and serve.