Flavoursome honey soy chicken pieces are here teamed with chargrilled corn and fresh mango for a delicious lunch that won’t fail to satisfy.
- 2 cups sushi rice
- ¼ cup honey
- ¼ cup soy sauce
- ¼ cup sushi seasoning
- ¼ cup fresh lime juice
- 600 g chicken breast fillets, halved horizontally
- 300 g corn cobbettes
- 1 bunch green onions
- 3 cups finely shredded green cabbage
- 1 mango, peeled, diced
- Nori sheets, to serve
Honey Sesame Cashews
- 1 cup cashews
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp sesame seeds
Preheat oven to 160 C. Cook sushi rice following packet instructions. Set aside.
Meanwhile, to make honey sesame cashews; line an oven tray with baking paper. Toss all ingredients on tray. Bake for 15 mins stirring halfway through until golden and sticky. Remove, set aside to cool.
In a medium bowl combine honey, soy, sushi seasoning and lime juice. Marinate chicken in ¼ cup honey soy mixture for 5 mins. Toss remaining marinade through cooked sushi rice.
Heat a chargrill on high. Cook corn and onion for 5 mins, turning, until charred and tender. Cut onions into batons. Grill chicken for 5 mins each side or until cooked through. Slice into large pieces.
Serve rice topped with cabbage, chargrilled vegetables, chicken and mango. Top with honey sesame cashews. Accompany with nori sheets if liked.
TIP: You could also use chicken thighs instead of fillets, if liked.
Recipe & Photo: Woman’s Day/BauerSyndication.com.au