Cut each breast in half lengthwise, and then into bite size chunks - approximately 3-4 inch cubes

Mix the char siu, water and soy together and pour over the diced chicken. Store in a container ideally overnight (in the fridge) or at least an hour before cooking.

Take 5 bamboo skewers and soak in water for 20 minutes before assembling.

Dice the onion and the pepper into 3-4 inch squares and cut the mushrooms in half

Place a mushroom first (as they are good at holding it all in place). Then assemble chicken, pepper, onion in repeat until you have 4-5 pieces of chicken on each skewer. Finish by adding the second half of the mushroom on the end.

Baste the skewer with any left over sauce.

Grill on the BBQ, grill or on a griddle until the chicken is cooked through. This should take around 20-25 minutes but if you're unsure try using a temperature probe. Chicken should be around 70-75 degrees Celsius when cooked.

Take another tablespoon of char siu sauce and equal amount of water and continue to baste the skewers while cooking to keep them moist and create a delicious glaze.

Cook rice as per packet instructions

Steam the broccoli until just cooked this should take around 5 minutes or less.

Dice the onion or leftover onion from your skewers and fry in a frying pan or wok with the oil, finely chopped ginger and soy sauce.

Once the onion is cooked add the cooked, drained rice, broccoli, crushed garlic and sesame dressing and mix through well while on a low heat.

Once mixed and heated through it is ready to serve.