Teriyaki chicken

Name: Teriyaki chicken
Cook time: 20 min
Yield: 1

with miso and corn slaw

Ready in around 20 mins

RECIPE FACT:

Miso is a fermented food of ancient origin; there are many different types throughout Japan.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO COOK THE CORN AND FREEKEH:

Slice the spring onion finely on the diagonal. Open the bag of steamed freekeh, squeezing gently on the bag to break up any large clumps. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the corn and freekeh to the pan, season with salt and cook for 3-4 mins stirring occasionally to create a char. Add the spring onion and toss to combine. Remove from the pan and place in a salad bowl and allow to cool slightly.
2. TO FINISH THE SLAW:

Finely slice the radish. Place in the bowl with the charred corn. Just before serving, add the coleslaw, pour in the miso dressing and season with salt and pepper. Toss to combine.
3. TO COOK THE TERIYAKI CHICKEN:

Remove the free-range chicken thigh from its packaging and pat dry with a paper towel. Cut into 3 cm pieces. Wipe out the pan, respray with oil and place over a medium-high heat. Once hot add the chicken pieces, season with salt and cook for 4-5 mins on both sides until brown and cooked through. Pour over the teriyaki sauce and cook for 30-60 secs then remove from the heat. BBQ METHOD: Cook the chicken pieces on the grill side of a BBQ. Baste regularly with the teriyaki glaze and cook for 4-5 mins on both sides.
TO SERVE:

Spoon miso corn slaw and freekeh onto a plate. Top with teriyaki glazed chicken pieces and sprinkle with toasted sesame seeds.