Yakitori chicken skewers on rice

Step by Step

Step 1

Soak 12 bamboo skewers in water for 5-10 minutes. Preheat the oven to 180ºC, gas mark 4. Alternately spear 3 chicken chunks and 3 slices of salad onion onto each skewer, and season with black pepper on all sides.

Step 2

Heat 1 tsp oil in a frying pan. When smoking, add the skewers and cook in 2 batches for 3 minutes on each side, then place the skewers on a baking tray and cook in the oven for 10 minutes until the chicken is completely cooked through, with no pink meat.

Step 3

Meanwhile, heat the rice according to pack instructions. In a frying pan, heat 1 tsp oil and stir fry the broccoli with 3 tbsp water for 4-5 minutes, then season. Heat the teriyaki sauce with 2 tbsp water in a small saucepan until it starts to bubble.

Step 4

Divide the rice between 4 plates and scatter over the nori. Arrange 3 skewers on each plate, drizzle with teriyaki sauce and sprinkle over the shichimi togarashi. Serve immediately with the broccoli on the side.