Yakitori chicken with carrot salad & rice

1. Place rice in a saucepan, cover with x 1.5 amount of water. Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.

2. Combine 1 tbsp oil (see notes), 1 tbsp vinegar, 1/2 tbsp soy sauce and 1 tsp honey in a serving bowl. Julienne or ribbon carrots, thinly slice snow peas and chop radishes. Add to bowl and toss to combine.

3. Thread chicken onto skewers if you desire (optional). Heat a large fry or griddle pan with 1 tbsp oil over medium heat. Cook chicken for 6-10 minutes, or until cooked through (see notes).

4. Serve chicken skewers with rice and carrot salad.

Notes:
We used sesame oil for the dressing but any neutral oil, peanut or coconut oil would work too!

Cook chicken over medium heat (not high) to prevent the marinade from burning and also to give the chicken enough time in the pan to ensure the fat has time to melt.

If you have sesame seeds in your pantry, toast and scatter over chicken to serve!

basmati rice 300g
carrots 2
purple carrot 1
snow peas 1/2 punnet
radishes 1/3 bunch
yakitori chicken 1 packet

From your pantry:
oil (for cooking), white wine vinegar, soy sauce, honey, skewers (optional)