Ingredients

• 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

Method

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.