• 460 g British chicken thigh fillet by Sainsbury's, cut into bite-sized piece
  • 2 tbsp light soy sauce by Sainsbury's
  • 2 tbsp mirin by Sainsbury's
  • 1 tbsp olive oil by Sainsbury's
  • 2 tbsp Fairtrade white caster sugar by Sainsbury's
  • 100 g spring onions, washed, trimmed and cut into lengths
  • 120 g Taste the Difference shiitake mushrooms, wiped clean and halved
  • 200 g mange tout by Sainsbury's, washed and sliced lengthways
  • 100 g radishes, washed and finely sliced
  • juice and zest of 1 lime
  • 1 tbsp sesame seeds by Sainsbury's
  • 500 g microwave basmati rice by Sainsbury's


  1. 1

    Put the chicken in a bowl with the soy sauce, 1½ tablespoons of the mirin, the oil and 1½ tablespoons of the caster sugar. Leave to marinate for 10 minutes.

  2. 2

    Thread ¾ of the spring onions on to the skewers, alternating with the chicken and mushrooms, until used up.

  3. 3

    Finely chop the remaining spring onions and add to a bowl with the mange tout and radishes. Add the remaining mirin and sugar, and squeeze the lime over the sesame seeds. Set aside.

  4. 4

    Cook the skewers in a large frying pan or griddle pan over a medium heat for 15 minutes, turning often, until cooked through with no pink remaining.

  5. 5

    Meanwhile, cook the rice to pack instructions. Serve with the chicken skewers and mange tout salad.

Nutritional Details

Each serving provides
  • Energy 1712kj 409kcal 20%
  • Fat 10.5g 15%
  • Saturates 2.1g 11%
  • Sugars 10.1g 11%
  • Salt 1.4g 23%

% of the Reference Intakes

Typical values per 100g: Energy 565kj/135kcal

Each serving provides

15.0g carbohydrate 0.7g fibre 10.6g protein

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