Chicken teriyaki patties with steamed Chinese vegetables

Chicken teriyaki patties with steamed Chinese vegetables photo

Serves: 2

Prep time: 

Cook time: 6-8 minutes per pattie 


  • 400g chicken thigh mince
  • 1 tbsp tamari sauce (can use shoyu or low-salt soy sauce)
  • 1 tbsp mirin (Japanese rice wine)
  • 1cm fresh ginger, finely chopped
  • 1 garlic clove, crushed
  • 2 shallots, white part only, finely chopped
  • 1 tbsp fresh coriander leaves, finely chopped
  • Juice of 1 lime or 1⁄2 lemon
  • 30g roasted cashews, finely chopped
  • Extra virgin olive oil spray
  • 1 bunch baby bok choy, sliced
  • 1 bunch gai lan (Chinese broccoli),
  • sliced 60g snow peas, trimmed



  1. Mix the chicken thigh mince with the tamari, mirin, ginger, garlic, shallots, coriander, lime juice and cashews until well combined.
  2. Roll about 2 tablespoons of the chicken mixture into a ball, then flatten slightly to form a patty.
  3. Wet your hands with cold water between patties to prevent sticking.
  4. Heat a non-stick frypan and spray with the extra virgin olive oil.
  5. Cook the chicken patties over medium heat for 3-4 minutes each side, until browned and cooked through.
  6. Steam the Chinese vegetables for 2 minutes.
  7. Place onto two plates and top with the chicken teriyaki patties to serve.



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