Chicken Teriyaki Skewers with Pickled Veg & Brown Rice

Name: Chicken Teriyaki Skewers with Pickled Veg & Brown Rice
Total time: 95 min
Ingredients: 750gÂ Lilydale Free Range Chicken Thigh Fillets, fat trimmed, cut into 4cm pieces; Â½ cup teriyaki marinade; 1 garlic clove, crushed; Coconut oil spray; 2 Lebanese cucumbers, peeled into ribbons; 2 green onions, thinly sliced diagonally; âÃÃ¬ 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 tablespoonÂ caster sugar; 1 teaspoon sesame oil; 1 teaspoon sesame seeds, toasted; Cooked brown rice, to serve; 8 pre-soaked bamboo skewers

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Ingredients

750gÂ Lilydale Free Range Chicken Thigh Fillets, fat trimmed, cut into 4cm pieces
Â½ cup teriyaki marinade
1 garlic clove, crushed
Coconut oil spray
2 Lebanese cucumbers, peeled into ribbons
2 green onions, thinly sliced diagonally
âÃÃ¬ 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 tablespoonÂ caster sugar
1 teaspoon sesame oil
1 teaspoon sesame seeds, toasted
Cooked brown rice, to serve
8 pre-soaked bamboo skewers