Ingredients

Method

For the glaze
• 4 T Woolworths Asian Everything Soy Sauce
• 2 T Woolworths Fynbos Honey
• 2 T Woolworths Asian Rice Vinegar
• 1 T Woolworths Asian Sesame Oil
• 1 t each Woolworths Fresh Crushed Garlic, Ginger & Chilli
• 2 T Woolworths Tomato Sauce
• About 600 g Woolworths Skinless Chicken Thigh Fillets
For the Clemengold® salsa
• ½ French shallot, thinly sliced
• 1 Mild Jalapeño Chilli, thinly sliced
• ½ Woolworths Seedless LemonGold® Lemon, juiced
• 3 Woolworths Easy to Peel ClemenGold® Mandarins, peeled and cut into rings
• Sea salt to taste
For the herby rice
• 2 x 250 g Woolworths Fully Cooked White Basmati Rice
• 3 T Fresh Italian Parsley, chopped
• 3 T Fresh mint, chopped
• 3 T Fresh coriander, chopped

Method

Ingredients

1. In a mixing bowl add Everything Soy Sauce, honey, rice vinegar, sesame oil, garlic, ginger and tomato sauce. Mix well to combine before adding the chicken thigh fillets. Set aside for a few minutes while preparing the salsa and rice.

2. In a mixing bowl add the shallots, jalapeño, LemonGold® juice and Clemengold® rings. Season lightly with salt and gently toss to combine before adding to a serving platter.

3. Prepare the rice as per the instructions before adding to a serving platter or bowl. Gently fold the chopped herbs through while the rice is still warm.

4. Using wooden skewers that have been soaked in water, skewer the chicken. Heat a griddle pan over a medium-high heat.

5. Add your kebabs to the griddle pan and turn often to prevent the marinade from burning. Once almost cooked through, begin basting the kebabs with the remaining marinade, reapplying the sauce until the chicken becomes sweet and sticky. Serve immediately with the herby rice and salsa.