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Categories:
soy sauce rice vinegar oyster sauce chicken red pepper green pepper onion buttery spread long grain rice red onion raisins parsley lemon juice
Viewed: 80 - Published at: 9 years agoIngredients
- 2 tablespoons light soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon oyster sauce
- 1 3/16 pounds chicken breast 11/4lb, skin removed and cubed
- 1 red pepper small, seeds removed and cut into pieces
- 1 green pepper seeds removed and cut into pieces
- 1 onion cut into wedges
- 1 3/4 tablespoons buttery spread Flora
- 1 7/8 cups long grain rice
- 1 red onion small, finely chopped
- 1 tablespoon raisins
- 1 tablespoon fresh parsley chopped, and/or celery leaves
- lemon juice
Method
- Combine all ingredients for the marinade in a large bowl, stir in the chicken, cover and marinate for at least 1 hour, stirring occasionally.
- Thread the chicken pieces onto 8 skewers with alternate pieces of red and green peppers and onion.
- Melt 15g (1/2oz) Flora and use to brush the kebabs before cooking under the grill for 12-15 minutes, turning frequently until cooked through.
- Meanwhile, cook the rice according to packet directions and drain.
- Heat the remaining Flora in a saucepan, add the red onion and cook for 3-5 minutes, stirring occasionally, until soft but not brown. Add the cooked rice together with the raisins and stir to heat through.
- Mix in the chopped parsley or celery leaves into the rice mixture and add a little lemon juice to taste.
- Serve the kebabs on a bed of rice.
