Teriyaki grilled chicken

Name: Teriyaki grilled 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 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 4-5 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.
2. TO COOK THE CHICKEN:

Remove the free-range chicken breast 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 and cook for 5-6 mins to brown and cook through. Pour over the teriyaki sauce so it can sizzle over the chicken for 1-2 mins and remove from the heat.
3. TO FINISH THE SLAW:

Slice the radish finely. Place in the bowl with the corn. Add the sliced red and green cabbage and pour in the miso dressing. Toss to combine.
TO SERVE:

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