• Cook the rice in a pan with boiling water or rice cooker.
  92 gr Cooked brown rice
• Wash the carrot, cucumber and red pepper.
• Peel and grate the carrot.
  30 gr Carrots
• Slice the cucumber in two.
• Scrape the seeds out of the cucumber parts with a spoon.
• Chop the cucumber in small cubes.
  30 gr Cucumber
• Chop the red pepper in small cubes.
  40 gr Edamame
• Marinade Chicken
• Cut the chicken breasts into bite-sized cubes.
  190 gr Chicken breast
• In a small bowl, mix together the ginger, garlic, raw soy sauce and sambal oil.
  30 ml Soy sauce, ½ tsp Sambal or chilli paste, 2 cloves garlic, 6 gr ginger
• Massage the mixture on the chicken cubes
• Marinate the chicken in the mixture for at least 30 minutes
• Heat a grill or a skillet over medium-high heat. Grill or sauté the chicken until cooked through, about 8-10 minutes

Soy Dressing

• In a small bowl, mix together the soy sauce, lime juice, rice vinegar, stevia and sesame seeds.
  5 gr Sesame seeds, 5 ml Rice vinegar, 5 ml Lime juice, 30 ml Soy sauce, 1 drop Stevia sweetener
• Blend the dressing with the stick blender.
• Plating
• Place the brown rice in a sealable container or bowl.
  35 gr Fresh or frozen mango, 30 gr Red pepper, 25 gr Beansprouts
• Arrange the vegetables around the sides and place the yakitori chicken in the centre.
• If eating immediately, pour the desired amount of dressing over the chicken. If eating later, place the soy dressing in a small, sealable container.