Preparation
Make the slaw. Finely shred the cabbage and onion and mix together in a large bowl. Grate the carrots and add to the bowl. Whisk together the punchy sesame oil, soy sauce, lemon juice and sugar and pour this over the salad, tossing well so everything is coated. Set aside.
To make the kebabs, cut the chicken thighs into chunky pieces and cut the spring onions into 4cm lengths. Thread the chicken onto metal skewers, alternating with the pieces of spring onion.
Preheat the grill to medium. Grill the chicken skewers for 4 minutes, then turn and grill for another 4 minutes. Remove from the grill and brush generously with the teriyaki sauce. Grill for another 4-5 minutes, turning and basting until the chicken is sticky and starting to char slightly. Finish with a final glaze of sauce.
Meanwhile cook the jasmine rice to pack instructions. Drain and divide among plates. Top with the yakitori skewers and serve with the crunchy slaw on the side.
These Japanese-style chicken skewers are traditionally cooked over charcoal, so if you want to add that authentic touch, spark up the barbecue.