Chicken Teriyaki Bowl

1. In a small bowl, combine teriyaki sauce ingredients. Stir the mirin, cooking sake, tamari and brown sugar until the brown sugar is dissolved.
2. Heat a large skillet on high heat, add olive oil once hot.
3. Add chicken to pan, cook 4 minutes.
4. Turn chicken, cook further 4 minutes or until browned.
5. Add teriyaki sauce. Cook 1 minute.
6. Turn chicken, cook further 1 minute or until the sauce is caramelised and glossy.
7. Slice chicken before serving, serve with edamame beans, shredded red cabbage, shredded carrot and rice. Top with a dollop of mayonnaise and sprinkle with sesame seeds and fresh chilli if using. Pour over any remaining sauce in the pan on the chicken.

Note 1: Chicken thigh fillets work best with this recipe as they don’t dry out. I trim any excess fat and slice into the thick side horizontally to speed cooking time (almost butterflying it).

Note 2: You can find mirin in the international section of your local supermarket.

Note 3: You can find cooking sake in the international section of your local supermarket.

Note 4: You can find edamame beans in the freezer section of your supermarket. They are already peeled and ready to use, you simply need to defrost as per the packet instructions. I serve them warm.