Chicken and capsicum souvlaki with rice

Marinade

• 20 g fresh ginger, peeled and cut into thin slices
• 2 garlic cloves
• 100 g soy sauce
• 50 g honey
• 1 - 2 tsp toasted sesame oil to taste
• 25 g barbecue sauce
• 1 pinch ground black pepper

Chicken and rice

• 800 g skinless chicken breast fillets, cut into cubes (2-3 cm)
• 400 g mixed capsicums (eg red, yellow, green) deseeded and cut into pieces (2-3cm)
• 1 tsp Vegetable stock paste (refer to the recipe in The Basic Cookbook)
• ½ tsp salt
• 300 g long grain white rice
• 1000 g water
• 2 tbsp cornflour (starch)