Soy & honey glazed chicken skewers

These sticky chicken skewers will be a hit with all the family.

45 mins

4

Medium

• 4x Field & Flower chicken breasts
• 4tbsp soy sauce
• 4tbsp runny honey
• 1 inch of ginger, peeled & grated
• 2tbsp sesame seeds
• 1 bunch spring onions
• 1.5 cups of jasmine rice
• Bamboo skewers

1. Preheat your oven to 180°C/Gas 4. Place the bamboo skewers in a tray of water to soak.

2. Slice 2 chicken breasts into thin strips and chop 2 chicken breasts into 1 inch cubes. Trim the spring onions and chop the white ends into 1.5 inch long pieces. Put the green ends to one side.

3. Mix the soy sauce, honey and ginger in a bowl.

4. Thread the cubes of chicken on to the skewers, alternating with the spring onion. Do the same with the chicken strips, less the spring onion and place all in a baking tray. Pour the soy and honey mixture over the chicken and leave to rest for 10-15 minutes.

5. Transfer half the chicken strips to a different baking tray and sprinkle with the sesame seeds.

6. Put the rice in to a pan with 3 cups of water, bring to the boil and allow to cook until all the water has been absorbed.

7. Once the rice has come to the boil, place the chicken in to the oven for 12 minutes, turning half way through.

8. Remove the chicken from the oven, transfer all the skewers to the sesame chicken tray and cover with tin foil. Place the other tray, with all the juices, over the hob and reduce the sauce to a glaze. Glaze the chicken just before serving.