Teriyaki chicken and coleslaw

Ingredients

2 Tbsp	Soft brown sugar
5 Tbsp	Mirin
5 Tbsp	Cooking sake
5 Tbsp	Light soy sauce (Main)
4	Free-range boned & skinned chicken thighs (Main)
1 serving	Plain flour, for dusting
1 dash	Sunflower oil
1 Tbsp	Black sesame seeds

Coleslaw

4 handfuls	Finely shredded cabbage (Main)
4 Tbsp	Kewpie mayo
1 serving	Sea salt and cracked black pepper

Directions

1. Place the sugar,mirin, sake and soy sauce in a small saucepan and place over low heat until the sugar dissolves. Bring up to a boil, then remove from the heat and set aside.
2. Score the chicken on both sides in acriss-crosspattern. Cover the chicken with baking paper and using a meat mallet or a small saucepan, flatten the chicken a little. Dust chicken with flour.
3. Heat the oil in a large frying pan over medium-high heat. Add the chicken and cook for 6 minutes, turning once or until the chicken is cooked through. Add the sauce andallow it to boil up. Remove from the heat.
4. To make the coleslaw, mix together the cabbage and mayonnaise and season.
5. To serve, slice thechickenand sprinkle with the sesame seeds. Serve withcooked rice and the coleslaw.

See more of Kathy's simple dinner recipes

• Spinach and mushroom bake
• Spiced cauliflower rice