You will need

• 4 skinless, boneless, chicken breasts
• 4 tbsp of California Raisins
• 90ml reduced salt soy sauce
• 120ml sake or dry sherry
• 2 level tbsp of honey
• 3 garlic cloves, skinned and chopped
• 2.5cm fresh ginger, finely grated
• Ground black pepper, to taste
• Also soak wooden skewers for 15 minutes in water before use to prevent burning whilst cooking.

• 50-75g of brown basmati rice per person
• 1 medium red pepper, seeded
• 1 medium green pepper, seeded
• 2 medium shallots, finely chopped

Method

• Cut the chicken into bite sized pieces.
• Mix half of each of the soy sauce, sake and honey along with all the ginger, garlic and black pepper (to taste).
• Add 2-3 tablespoons of warm water, stir to combine the flavours.
• Add the chicken and mix well to coat the pieces thoroughly.
• Chill for at least 1 hour (preferably overnight if possible) turning occasionally to ensure even marination.
• Cook the rice in 2 parts water to 1 part rice for 20 minutes or until fluffy.
• Whilst the rice is cooking, thread the chicken onto the pre-soaked skewers and grill for the last 10-15 minutes (of cooking time). Turn and baste the skewers regularly with any remaining marinade.
• Meanwhile stir-fry the peppers and shallots in a little olive oil or spray cooking oil until the shallots are just beginning to brown. Remove from heat.
• Place the remaining soy sauce, sake, honey and raisins in a saucepan with 2 tbsp warm water and gently simmer for 7-8 minutes or until the raisins are plump and most of the liquid. has been absorbed.
• Remove from the heat.