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Recipe Of The Week – Teriyaki Chicken Salad

The Healthy EmployeeFamily health Recipe Of The Week – Teriyaki Chicken Salad

Recipe Of The Week – Teriyaki Chicken Salad

If you have any leftovers, add the chicken and salad to pitta pockets for a delicious lunch.

Serves 8


  • 125ml mirin
  • 125ml soy sauce
  • approx 5cm piece of fresh ginger, peeled and grated
  • 900g boneless chicken thighs (4-8 thighs depending on size)
  • 2 red chillies, chopped and deseeded

For the salad:

  • 400g mixed salad leaves
  • red peppers, thinly sliced
  • a few sprigs fresh coriander
  • sesame seeds


  1. Combine the soy sauce, mirin, chopped chillies and ginger in a large bowl. Add the chicken thighs, massaging it to distribute the marinade. If time allows, leave your chicken to marinate in the fridge for 8 – 12 hours, mixing it 2 or 3 times to further distribute the marinade.
  2. To cook, drain the chicken over a saucepan and set the pan over a medium heat. Reduce the marinade until it comes to the boil, reduce the heat and cook the marinade until it is slightly boiled down.
  3. Heat a grill pan over a high heat and add the chicken thighs, skin side down. Be sure not to over-fill the pan, do the chicken in batches if necessary.
  4. Sear the thighs for 2-3 minutes on each side, then cover and cook for approximately 6 minutes.
  5. Remove the cover, wipe the condensation off the underside of the cover, flip the thighs over, re-cover and cook for a further 6 minutes.
  6. Uncover the chicken and finish cooking for approximately 3 minutes on each side, brushing and basting the chicken with the reserved marinade as you go.
  7. Remove from the heat, sprinkle with sesame seeds and fresh coriander and serve with a large green salad.
The Healthy Employee
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