50 g (¼ cup) Sunrice Doongara Clever low GI white rice
½ tsp Chinese five-spice powder
1 Tbsp salt-reduced soy sauce or gluten-free soy sauce
1 Tbsp sherry
125 g skinless chicken breast fillet, trimmed of fat, cut into cubes
1 Lebanese cucumber, peeled into ribbons
6 cherry tomatoes, halved
1 cup bean sprouts
20 g pickled ginger
- Cook rice in a small saucepan of boiling water following packet instructions or until tender. Drain well.
- Meanwhile, combine Chinese five-spice, soy sauce and sherry in a shallow dish. Add chicken and toss to combine. Set aside for 10 minutes to marinate.
- Preheat a chargrill plate on medium-high. Remove chicken from marinade and thread evenly onto 3 small skewers. Add to chargrill and reduce heat to medium. Cook for 4 minutes, turning occasionally, or until chicken is cooked through.
- Put cucumber, tomato, sprouts and ginger in a bowl. Toss to combine. Arrange salad on a serving plate. Add rice and skewers, and serve.