Chicken Teriyaki Skewers with Pickled Veg & Brown Rice | Lilydale Free Range

Ingredients

• 750g Lilydale Free Range Chicken Thigh Fillets, fat trimmed, cut into 4cm pieces
• ½ cup teriyaki marinade
• 1 garlic clove, crushed
• Coconut oil spray
• 2 Lebanese cucumbers, peeled into ribbons
• 2 green onions, thinly sliced diagonally
• ‚Öì cup mint leaves, torn
• 1 long red chilli, seeds removed, finely chopped
• 1 carrot, peeled into ribbons
• 1 tablespoon lemon juice
• 2 tablespoons rice wine vinegar
• 1 tablespoon caster sugar
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds, toasted
• Cooked brown rice, to serve
• 8 pre-soaked bamboo skewers