Chicken Quick Main Asian

Yakitori chicken with pickled carrot salad

Name: Yakitori chicken with pickled carrot salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 1/4 cup (60ml) light soy sauce; 1/4 cup (60ml) mirin (Japanese rice wine); 8 chicken thigh fillets, halved; 1 cup (200g) Doongara rice, cooked to packet instructions; 2 tablespoons rice vinegar; 1 tablespoon caster sugar; 2 large carrots, sliced into ribbons using a vegetable peeler or mandoline; 1/4 cup coriander leaves; 1 long red chilli, seeds removed, finely chopped; 1 tablespoon sesame seeds, toasted

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Yakitori chicken with pickled carrot salad

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by Louise Pickford

Food stylist and author

Oct 03, 2015

These quick and easy Japanese-inspired skewers are healthy, hearty and low-GI - perfect!

1/4 cup (60ml) light soy sauce
1/4 cup (60ml) mirin (Japanese rice wine)
8 chicken thigh fillets, halved
1 cup (200g) Doongara rice, cooked to packet instructions

Carrot salad

2 tablespoons rice vinegar
1 tablespoon caster sugar
2 large carrots, sliced into ribbons using a vegetable peeler or mandoline
1/4 cup coriander leaves
1 long red chilli, seeds removed, finely chopped
1 tablespoon sesame seeds, toasted

Method

1.

Soak 16 wooden skewers in water for 10 minutes while you make the salad.
2.

For salad, warm vinegar, sugar, 2 tablespoons water and a pinch of salt in a small pan over low heat for 1 minute, stirring to dissolve sugar. Cool, then toss with carrot, coriander, chilli and sesame in a bowl.
3.

Meanwhile, combine soy and mirin in a small pan over medium heat. Simmer for 5 minutes until reduced.
4.

Heat a chargrill pan or large non-stick frypan over medium-high heat. Thread chicken on skewers, brush with soy glaze and grill for 12-15 minutes, turning and basting once, until cooked through. If desired, bring remaining glaze to the boil over high heat and use as a sauce, then serve on chicken, with salad and rice.