Teriyaki Chicken with Sesame Cabbage Salad

Main Ingredients:

• 2 boneless chicken thighs

• Lettuce or spinach leaves, a small handful

• Sesame seeds, for garnish

• Cherry tomatoes and lemon wedges, for serving

For the Slaw:

• 1 cup shredded cabbage

• 1/2 cup shredded carrot

• Japanese sesame dressing or homemade sesame sauce, to taste

Teriyaki Chicken Instructions:

Marinate the chicken (at least 15 minutes):

• 2 tbsp soy sauce

• 1 tbsp mirin (or substitute with honey + rice wine)

• 1 tbsp sake (optional)

• 1/2 tsp minced garlic

• 1/2 tsp minced ginger

• 1 tbsp black tea seasoning

Cook the chicken:

1. Heat a little oil in a pan. Place chicken skin-side down and cook until golden and crispy.

2. Flip and pour in remaining marinade. Simmer for 3–5 minutes until the sauce thickens and coats the chicken.

3. Slice the chicken and sprinkle with sesame seeds.

Sesame Slaw Instructions:

1. Soak shredded cabbage and carrots in ice water for extra crunch, then drain well.

2. Toss with Japanese sesame dressing or homemade sesame sauce:

   • 1 tbsp soy sauce

   • 1 tbsp sesame paste

   • 1/2 tbsp rice vinegar or lemon juice

   • 1/2 tsp sugar

   • A pinch of sesame seeds

3. Mix well and drizzle over the slaw.