Teriyaki Chicken Kebabs with Rice Salad
Serves 6 people
20mins Prep
10mins Cook
Chicken kebabs are a simple crowd pleaser. Try our rice salad, or serve with mashed potatoes, couscous, or a green salad.
By Barker's Professional
Ingredients
Kebabs
- 800 g Chicken breast
- 1 jar Barker's NZ Honey Teriyaki Meal Sauce
Rice Salad
- 2 cup Rice
- 425 g Pineapple pieces
- 2 Tbsp Olive oil
- 1 tsp Wholegrain mustard
- 400 g Corn kernels
- 3 Spring onion
- 1 Capsicum
- 1/2 cup Cashews
Method
Kebabs
- Cut chicken into 2cm pieces.
- Season chicken with salt & pepper.
- Thread chicken onto metal or wooden skewers (if using wooden, soak them in cold water for 10 minutes first, to help prevent burning).
- Place kebabs in a shallow dish and pour NZ Honey Teriyaki with Sake meal sauce over the top.
- Cook straight away or leave to marinate for a few hours.
- Heat a barbecue, chargrill pan or large frying pan on medium-high.
- Add kebabs, together with a drizzle of the marinade and cook, rotating occasionally until chicken is completely cooked through.
- Serve with rice salad or your side of choice.
Rice Salad (Optional)
- Microwave rice according to instructions on the packet.
- Take 2 tablespoons syrup from the canned pineapple and place in a small jar with the oil and mustard. Shake until well combined.
- Drain can of pineapple and combine pineapple, rice, drained corn, thinly sliced spring onions, diced capsicum and roasted cashews in a large salad bowl.
- Pour dressing over the top, season with salt and pepper and mix until well combined.
