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
3 carrots, thinly sliced
2 cucumbers, thinly sliced
Sesame seeds, to garnish
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.