The pickled ginger adds a nice zing to this starter. Marinating the chicken overnight intensifies the flavour.
Ingredients
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
For the TERIYAKI MARINADE
- 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
Method
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.