Chicken and pepper souvlaki with rice

Marinade

• 20 g fresh ginger peeled, thinly sliced
• 2 garlic cloves
• 100 g soy sauce
• 50 g honey
• 1 - 2 tsp toasted sesame oil (5-10 g), to taste
• 25 g barbecue sauce
  ou 25 g hoisin barbecue sauce
• 1 pinch freshly ground black pepper

Chicken and rice

• 800 g chicken breast fillets, skinless cut in cubes (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 (starch) (20 g)