Sushi chicken plate

This is one of those really simple dinners that everyone in our fam’ loves. Even better if you can get the kids to help out too! (Hot tip: make extra chicken and veggie sticks for lunches or wraps the next day.)

For 4 serves, you’ll need:
600g free range (ideally organic) chicken thighs, chopped into small pieces
1 cup brown rice
2 cups water
1 avocado
3 carrots, thinly sliced
2 cucumbers, thinly sliced
Sesame seeds, to garnish

Chicken marinade
3 tbsp tamari (gluten-free) soy sauce
1 tbsp fresh grated ginger
1 tbsp honey (leave out if you’re cleansing)
1 garlic clove, crushed

Mix all the marinade ingredients together and thoroughly coat the chicken. Cover and pop it in the fridge for at least 1 hour.

Using a sieve, rinse the rice, then place it in a medium saucepan. Add water and bring to the boil, stirring every now and then. Drop the heat and simmer uncovered for 25 minutes.

While the rice is simmering, bring a large wok or pan to medium-high heat. Add the marinated chicken, stirring frequently for 5 minutes or until chicken is browned and cooked right through. Remove from heat.

Once the water is 100% absorbed into the rice, remove from heat and let it stand for 5 minutes.

Assemble your scattered chicken sushi and thinly sliced vegetables/avocado and sprinkle with sesame seeds.

Thanks to Sally Fitzgibbons for this recipe.