Sarah Hart :: Recipes :: Grilled sesame chicken with ginger rice

Low-fat dinner option

Yield: 4
Prep time: 1 Hour
Cook Time: 15 Minutes
Course: Main Dishes

Ingredients:

• 1 tablespoon sesame seeds
• 1 tablespoon rice wine
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 1 tablespoon of dine chopped ginger
• 1 tablespoon sesame oil
• 1 cup short grain rice
• 330ml ginger beer
• 1 teaspoon diced pickled ginger
• 1 tablespoon fine chopped spring onions

Instructions:

Toast the sesame seeds in a dry frying pan for 2-3 minutes.

Combine sesame seeds, rice wine, honey, soy sauce, oyster sauce and sesame oil together in a large bowl to create the marinade.

Cut the chicken into large strips and place in the marinade for 1 hour (or over night if you remember in time!).

For the rice: place the fresh ginger and sesame oil in a large saucepan over a low heat.  Cook, stiring occasionally for 5 minutes and then add the rice.  Stir for 2 minutes.  Stir in the ginger beer and the pickled ginger.  Bring to the boil and then reduce the heat and cover.  Cook for 10-15 minutes until the liquid is absorbed.  Finally stir in the spring onions.

Whilst the rice is cooking, thread the chicken onto skewers and then BBQ or grill for 10-15 minutes, brushing with the marinade as they cook.

Best served with Asian steamed greens (e.g. pak choi)