Ingredients:

• 300g sushi rice
• 500ml water
• 5cm piece of ginger,
• divided 6 radishes, thinly sliced
• 1 tbsp rice wine vinegar
• 60ml soy sauce
• 60ml mirin
• 2 tsp sesame oil
• 2 tsp honey
• 1 garlic clove, minced
• 1 tbsp olive oil
• 600g skinless chicken thigh, trimmed
• 120g pack Rainbow Fresh Sweet Mix Salad Blend
• 2 spring onions, finely sliced
• 2 tsp sesame seeds  

Method:

1. Rinse rice and place in a medium saucepan with water and half the ginger (sliced). Bring to a boil over mediumhigh
heat, then reduce to low, cover and cook for 15 minutes, or until tender. Set aside, uncovered, while you
prepare the chicken.
2. Finely slice radishes and place in a small bowl with rice wine vinegar, set aside.
3. Place the soy sauce, mirin, sesame oil, honey, garlic and remaining ginger (grated) in a bowl and whisk to
combine.
4. Heat olive oil in a pan over medium heat. Once hot, add chicken and cook for a few minutes on each side, or
until lightly browned. Add the teriyaki sauce and cook for another 6-8 minutes, or until cooked through. Remove
chicken and slice. Bring the teriyaki sauce in the pan to a gentle simmer for 1-2 minutes, or until slightly thickened.
5. Divide the Sweet Mix Salad Blend and rice between bowls, top with sliced chicken, pickled radishes, spring
onion and sesame seeds. Serve with extra teriyaki sauce if you wish.

Chef Note:

To make this recipe suitable for a gluten free and/or coeliac diet, use tamari instead of soy sauce.