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Chicken Teriyaki Skewers with Pickled Vegetables and Brown rice

Nothing beats tender chicken thighs in sweet teriyaki sauce for a flavoursome meal

Serves: 4

Preparation time: 20 minutes plus 1 hour refrigeration

Cooking time: 15 minutes


  • 750gm Lilydale Free Range Chicken thigh fillets, fat trimmed, cut into 4cm pieces
  • ½ cup teriyaki marinade
  • 1 garlic clove, crushed
  • Coconut oil spray
  • 2 Lebanese cucumbers, peeled into ribbons
  • 2 green onions, thinly sliced diagonally
  • 1/3 cup mint leaves, torn
  • 1 long red chilli, seeds removed, finely chopped
  • 1 carrot, peeled into ribbons
  • 1 Tblsp lemon juice
  • 2 Tblsp rice wine vinegar
  • 1 Tblsp caster sugar
  • 1 tsp sesame oil
  • 1 tsp sesame seeds, toasted
  • Cooked brown rice, to serve
  • 8 pre-soaked bamboo skewers


  1. Combine chicken, marinade and garlic in a glass bowl. Cover and refrigerate for 1 hour.
  2. Drain chicken, reserving marinade. Thread chicken onto skewers and spray skewers with coconut oil.
  3. Heat a char-grill pan over medium heat, and cook skewers for 10 to 12 minutes, basting with reserved marinade, until browned and cooked through.
  4. Meanwhile, place the cucumber, green onion, mint, carrot and chilli in a bowl. Whisk lemon juice, rice wine vinegar, sugar and sesame oil together, season and drizzle over the salad. Toss to coat.
  5. Sprinkle skewers with sesame seeds and serve with pickled vegetables and brown rice.
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Our Recipes
Our Recipes