Sticky ginger teriyaki chicken nibblesChicken saltimboccaTeriyaki salmonOne-pan chicken with chorizo

Step 1

To make the ginger teriyaki sauce, place the soy sauce, mirin, sake and sugar into a pot. Grate the ginger and garlic using a fine microplane and add these to the pot.

Step 2

Bring to a boil, then reduce to a simmer for 2-3 minutes.

Step 3

Remove from the heat and allow to cool completely before adding the sesame seeds.

Step 4

Place the chicken nibbles into a large plastic container and pour over the ginger teriyaki sauce.

Step 5

Refrigerate for at least an hour, but preferably overnight.

Step 6

Preheat the oven to 165C Fan Bake. Line a large baking tray with two layers of foil and one layer of greaseproof or parchment paper. Spray with a little oil.

Step 7

Drain the chicken nibbles, reserving the marinade. Lay in a single layer onto the prepared baking sheet and place in the oven.

Step 8

Pour the reserved marinade into a pot and bring to a boil. Simmer vigorously for 4-5 minutes until slightly reduced.

Step 9

Bake the chicken in the oven for 30-35 minutes, basting with the reserved marinade every 10 minutes, until cooked through.

Step 10

Serve hot with a fresh coleslaw or salad, or as a finger food.