Teriyaki Chicken

Okay, first up, I apologise for the quality of the photo. Second, I want you to take the following:

• soy sauce
• rice wine vinegar
• mirin
• ginger, finely grated
• garlic, finely grated
• sesame seeds
• Chicken thighs

Mix them all up in a bowl. Don't fret about quantities with the liquids,  just make sure you lean heavily on the soy.

Then marinate the chicken in the sauce for a while. Preferably at least an hour in the fridge.

Once the chicken has marinated, place it in a baking tray and bake in the oven on about 180 degrees C.  Bake for about 30 minutes, occasionally basting with the sauce to keep it from drying out. When its done, take it out of the oven and slice into one inch pieces.

You can serve the chicken with whatever you want, but if you're like me and hopelessly addicted to carbs, and trying to not eat them absolutely all of the time, cook some greens.  I had beans and bok choy in my fridge, so that's what I used.

The best, easiest way to cook your asian greens is simply to steam them in a steamer with some sliced garlic for about one minute. Serve with the chicken, and scoff right down. It's tasty, easy, and really good for you.

NB This makes a very thin, glossy teriyaki sauce. If you prefer a thicker sauce, add a mixture of cornflour and water to thicken it to your taste.