Chicken teriyaki, cucumber radish salad

Name: Chicken teriyaki, cucumber radish salad
Yield: 6
Ingredients: 6 Chicken thighs (Main); 1 cup Soy sauce; 1 cup Mirin; 1 cup Sake; 2 Tbsp Caster sugar; 1 Cucumber, seeded and sliced (Main); 2 Radishes, thinly sliced (Main); 1 bunch Coriander leaves; 100 g Mung bean sprouts; 50 g Peanuts, toasted and roughly chopped; 1 Lemon, juiced; ¼ cup Fish sauce, we use Golden Boy; ¼ cup Light soy sauce; ½ cup Demerara sugar; 3 Limes, zested; 2 Lemons, zested; 1 Red chilli, finely diced

for 6 people

Tam West

Bite

A very easy, tasty dish that can easily be whipped together. This recipe is a favourite of The Great Catering Company's chef, Grant. The teriyaki sauce can be made up to three days before and stored in the fridge, the dressing one day in advance.

Teriyaki sauce

6	Chicken thighs (Main)
1 cup	Soy sauce
1 cup	Mirin
1 cup	Sake
2 Tbsp	Caster sugar

Cucumber, radish peanut salad

1	Cucumber, seeded and sliced (Main)
2	Radishes, thinly sliced (Main)
1 bunch	Coriander leaves
100 g	Mung bean sprouts
50 g	Peanuts, toasted and roughly chopped

Lime and chilli dressing

1	Lemon, juiced
¼ cup	Fish sauce, we use Golden Boy
¼ cup	Light soy sauce
½ cup	Demerara sugar
3	Limes, zested
2	Lemons, zested
1	Red chilli, finely diced

Directions

Teriyaki sauce

Heat oven to 170C. Mix all teriyaki sauce ingredients in a bowl until sugar dissolves.
Marinate chicken thighs in teriyaki sauce for 10 minutes. Sear the chicken in a hot pan, add its marinade to the pan and bake for about 10 minutes or until the temperature of the chicken is 76C on a meat thermometer.

Cucumber, radish peanut salad

Place cucumber, radish, coriander leaves, mung beans and toasted peanuts in a bowl.
Add lime and chilli dressing (see below) to taste just before serving.

Lime and chilli dressing

Mix lemon juice, fish sauce, soy sauce and sugar in a bowl until sugar dissolves. Add the zest and chilli, holding back some of the zest — you may not need all of it.