Glazed Chicken Skewers with Stir-Fried Rice Bowls
Ingredients
For the Chicken:
- 1 tbsp Valio Unsalted Butter, melted
- 1 tbsp Marmite
- 1 tbsp sweet paprika
- 1 tbsp brown sugar
- 1 tsp cumin
- 1/2 tsp chili flakes
- Good pinch salt
- 4 chicken thighs, skin boneless and diced
For the Rice Bowls:
- 100g cooked long grain rice
- 1 tsp mince ginger and garlic
- 2 tbsp sesame oil
- 1 spring onion, sliced
- 1 red pepper, deseeded and finely diced
- 1 red chili, finely sliced
- 2 tbsp Tiger Tiger soy sauce
- 1 tbsp toasted cashew nuts, chopped
- 1 tbsp fresh coriander, chopped
- 1 tsp black sesame seeds
Method
- For the chicken, mix all the ingredients together and allow to marinate for 1 hour.
- Thread the chicken onto skewers and roast in the oven at 200⁰C for 7 – 8 minutes. Meanwhile, heat 1 tbsp sesame oil in a pan and fry the spring onion and red pepper together with the ginger and garlic paste and chili.
- Add in the cooked rice, soy sauce and season well with salt and pepper and cook for 2 minutes. Stir in the cashew nuts, coriander and remaining sesame oil.
- Butter 2 small bowls and spoon in the rice. Allow to sit for 2 minutes then tip onto 2 serving plates.
- Remove the bowls, leaving the rice in a dome. Lay the cooked glazed skewers on top, sprinkle with extra sliced spring onions and chopped coriander and serve.