teriyaki chicken & pickled ginger salad




Prep Time


Cook Time

The pickled ginger adds a nice zing to this starter. Marinating the chicken overnight intensifies the flavour.



For the teriyaki chicken & pickled ginger salad

  • 3 skinless, boneless chicken thighs
  • 1 tablespoon cooking oil
  • Salad greens
  • 4 thick slices cucumber — diced
  • Finely sliced radish and microgreens, to serve
  • Pickled sushi ginger and a little pickling liquid, to serve


  • 1⁄4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 1⁄2 tablespoons mirin
  • 1 1⁄2 teaspoons honey
  • 1⁄2 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1⁄2 clove garlic — crushed


For the teriyaki chicken & pickled ginger salad

  • To make the Teriyaki Marinade, mix all the ingredients in a medium bowl.
  • Add the chicken and marinate overnight in the refrigerator.
  • Preheat the oven to 200°C (180°C fan bake).
  • Heat the oil in an ovenproof pan, add the chicken and pan-fry until nicely browned.
  • Place the pan in the oven for 3–4 minutes or until the chicken is cooked through.
  • Leave the chicken to cool then cut into chunks.
  • Divide the salad greens, cucumber and chicken between 6–12 small serving dishes.
  • Garnish with radish slices, microgreens and pickled sushi ginger and drizzle with ginger pickling liquid to serve.