Teriyaki Chicken Sesame Slaw

Ingredients

150g jasmine rice

330g chicken thigh fillets

1 wedge green cabbage

1 spring onion

1 bunch radishes

1 cucumber

40g aioli

2 tsp sesame oil *

20ml rice wine vinegar

75g teriyaki sauce

2 tsp roasted sesame seeds *

Directions

COOK CHICKEN

Place salt, pepper and flour in a bowl and mix to combine. Dust chicken in seasoned flour, shaking to remove excess. Heat vegetable oil in a frypan over medium-high heat, add chicken and cook for 4 minutes each side or until caramelised and cooked through. While chicken is cooking, continue with step 3.

PREPARE INGREDIENTS

Thinly slice cabbage and spring onion. Cut radishes and cucumber into thin slices.

PREPARE SLAW

Place aioli, sesame oil, rice wine vinegar and soy sauce in a bowl big enough to fit the slaw and whisk to combine. Add cabbage, radish and cucumber and toss to combine. Season with salt and pepper and set aside.

COAT CHICKEN

Add spring onion to frypan with chicken and toss to warm through for 30 seconds. Add teriyaki sauce and sesame seeds, turn chicken to coat in sauce and remove from heat.

PLATE UP

Slice chicken. Divide rice between bowls and top with slaw and teriyaki chicken. Drizzle over any pan juices to serve.