Sticky Chicken Skewer Rice Bowls

thinly slice chicken fillets and chicken thighs

combine with soy sauce, brown sugar, sesame oil, mirin, chili flakes, garlic and ginger

toss to coat, set aside for 5 minutes

slice the scallions

skewer the chicken

finish off with scallions, bake for 15 minutes at 400°F/ 200°C

meanwhile, cook the rice

heat oil over high, add snow peas

cook until charred and crisp-tender, about 3 minutes

turn off the heat, stir in salt, mirin and chili flakes