IN THE KIT
12 ozChar Siu marinated chicken breast & thighs
6 ozjasmine rice
1⁄2 pcsbell pepper
1 ozginger/onion/garlic mix
4 ozfried rice sauce*
4 ozChar Siu sauce
1 ozsesame seeds
2 ozgreen onion
Salt & pepper
Kitchen Items Needed
Medium pot with lid
Cutting board & knife
12 oz water
12 oz water
Adjust racks in oven – one rack 5-6 inches from the top of the oven to cook skewers;
Preheat oven to 450°F;
Slice green onions into small rounds;
Slice lime into wedges;
Core & finely dice bell pepper;
Cut/crush peanuts into smaller pieces.
In a small medium pot, combine the rice, a big pinch of salt, & measured water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover & cook, without stirring, 12 to 14 minutes, or until the water has been absorbed & the rice is tender. Turn off the heat & fluff with a fork. Let rice cool down.
Place marinated chicken in a medium bowl, pour marinade over chicken & discard bag. Thread marinated chicken onto skewers.
Line sheet pan with parchment paper/foil. Place skewers on a sheet pan & cook on the top rack of the oven. Cook on one side for 8-10 minutes, then turn over & cook for a further 8-10 minutes until fully cooked & no longer pink inside. Transfer skewers to a separate plate & set aside (cover with foil to keep warm)..
Heat a drizzle of olive oil in large skillet. Add ginger/garlic/onion mix & cook for 1-2 minutes until fragrant. Add all veggies, bell pepper, carrots & peas & cook for a further 3-4 minutes until starting to get tender. Add stir fry sauce & rice. Continue to cook for another 3-4 minutes, making sure the rice is coated with the sauce & veggies are tender. Set aside.
Divide rice between plates. Pile skewers onto a platter & sprinkle with crushed peanuts, green onions & sesame seeds & lime wedges. Serve with Char Siu sauce on the side for dipping & enjoy family style!