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Before you start
Preheat the oven to 180 Degrees Celcius. Soak the skewers in water Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
What you'll need
Vegetable oil | Salt | Black pepper | Bowl | Chopping board | Knife | Baking tray | Cooking pan | Wooden spoon
Cooking Instructions
Ingredients
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Step 5 : Pan-fry the Veggies
Heat a frying pan over medium heat, add a drizzle of oil. Once hot, add mushrooms, chopped garlic, and white parts of the spring onion, and cook for 3-5 minutes until softened. Add snow peas, edamame, and kale, along with tamari sauce. Cook for an additional 2-3 minutes, or until the kale has wilted. Season with a pinch of black pepper and salt.
320 g Chicken Breast Cubes
10 g Mirin
10 g Brown Sugar
70 ml Soy Sauce
20 ml Toasted Sesame Oil
2 g Mixed Sesame Seeds
400 ml Water for Rice
180 g Jasmine Rice
7 g Garlic
100 g Shimeji Mushrooms
80 g Snow Peas
45 g Lime
7 g Spring Onion
80 g Kale
40 g Edamame Beans
15 ml Tamari Soy Sauce
140 g Cucumber
7 g White Sugar
Allergens
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Step 1 : Marinate the Chicken
Mix mirin, brown sugar, half the soy sauce, sesame oil, and most sesame seeds in a bowl. Add chicken cubes, ensuring they're fully coated. In a saucepan, combine water, jasmine rice, and 1/4 tsp salt; bring to a boil, then simmer on medium-low for 10 minutes. Remove from heat, cover, and set aside for 10 minutes
Nutritional Information
Energy (kJ/kcal)
599
Protein (g)
22
Carbohydrates (g)
101
Fibers (g)
12
Sugar
12
Fats (g)
15
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
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Step 3 : Roast the Chicken
Thread marinated chicken onto soaked skewers. Place skewers on an oiled baking tray and roast in the oven for 12-15 minutes, turning halfway, until fully cooked.
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Step 2 : Prep the Ingredients
Soak barbecue sticks in water. Grate garlic, separate shimeji mushrooms, halve snow peas diagonally, chop spring onion, halve lime, and roughly chop kale.
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Step 4 : Pickle the Cucumber
Slice cucumber thinly, and add to a bowl. Mix with lime juice, remaining sesame oil, soy sauce, sugar, and remaining sesame seeds; refrigerate.
Step 6 : Serve and Enjoy!
Fluff cooked rice, and divide onto plates. Serve with chicken skewers, sautéed veggies, garnished with spring onion, and pickled cucumber on the side.
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