Chicken and Pepper Souvlaki with Rice

Marinade

• 20 g fresh root ginger, peeled, cut in round slices (2 mm)
• 2 garlic cloves
• 100 g soy sauce
• 50 g honey
• 1 - 2 tsp toasted sesame oil, to taste
• 25 g hoisin sauce
  ou 25 g barbecue sauce
• 1 pinch ground black pepper

Chicken and Rice

• 800 g chicken breasts, skinless, diced (2-3 cm)
• 400 g peppers (approx. 2 peppers), cut in pieces (2-3 cm)
• 1 tsp vegetable stock paste, homemade
  ou 1 vegetable stock cube (for 0.5 l)
• ½ tsp salt
• 300 g white long grain rice
• 1000 g water
• 2 Tbsp cornflour