• 140g Chicken Thigh Chicken Thigh, skinless, roasted
• 120g quinoa Quinoa, cooked
• 80g edamame beans Edamame Beans
• 80g red cabbage Red Cabbage, raw
• 10g sriracha Sriracha
• 15g soy sauce Soy Sauce
• 10g honey Honey
• 6g garlic Garlic
• 3g sesame oil Sesame Oil
• 5g sesame seeds Sesame Seeds

1. 1

   Prep everything first: wash and trim the edamame and red cabbage, then measure out the sauce ingredients.

2. 2

   Rinse the quinoa and simmer in 2 parts water for 15 minutes until the tails appear, then fluff.

3. 3

   Toss the chicken thighs in half the sauce and roast at 200°C (180°C fan) for 22-25 minutes, until caramelised at the edges and cooked through.

4. 4

   Whisk the hot sauce, soy, honey, garlic and sesame oil. Add to the pan and bubble for 1-2 minutes until thick and glossy.

5. 5

   Meanwhile, steam or stir-fry the edamame and red cabbage for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: quinoa first, then the veg and chicken thigh, spooning over any remaining sauce. Finish with the sesame seeds.

Tap ingredients and steps to tick them off as you cook.