Teriyaki chicken with cabbage & edamame

SERVES 2

Homemade teriyaki sauce is so delicious it’s worth seeking out mirin and rice wine to do the job. This is one of my go-to meals.

TERIYAKI SAUCE

1/2 cup light soy sauce

1/4 cup mirin

3 tsp rice wine

2 tsp caster sugar

STIR FRY

2- 4 chicken thighs, boneless

and skinless, halved

1 tbsp cooking oil

1 tbsp vegetable oil

1/4 Savoy cabbage,

finely shredded

½cup edamame beans,

podded, or peas

1 garlic clove, diced

Steamed brown rice and

2-3 radishes, grated, to serve

1 Mix the teriyaki sauce ingredients together in a bowl and add the chicken thighs. Coat in the sauce and marinate for 15 minutes.

2 Heat the oil to medium and brown your chicken on both sides. Pour the sauce over, cover, then simmer until the sauce begins to reduce and glaze the chicken – about

3- 4 minutes − until it is cooked through. Remove and wipe out the wok.

3 Add the vegetable oil and heat to medium-high. Add the cabbage, edamame beans (or peas, if using), plus the garlic and stir fry until the cabbage is just wilted.

4 Spoon into bowls, then top with the chicken slices and drizzle over the teriyaki sauce.

5 Serve alongside a bowl of steamed rice and grated radish.