Ginger Teriyaki Chicken with Miso Cabbage Slaw
An easy, flavour-loaded midweek meal
If there's one thing I come back to time and time again, it's teriyaki chicken. It's one of those dishes that somehow manages to feel comforting and exciting all at once. Sweet, sticky, savoury, and packed with umami teriyaki is the kind of flavour profile that never gets old. It’s also wildly easy to throw together, which makes it a go-to when I need something fuss-free but still full of flavour.
This version is something I make most weeks when I want something that feels like takeaway but is so much better for you. The marinade is simple just a handful of pantry staples and works beautifully with chicken thighs. They stay juicy, caramelise perfectly in the pan, and soak up every bit of that glossy, sticky sauce.
But what really elevates this dish is the miso cabbage slaw. It’s crunchy, fresh, and has this creamy, slightly tangy dressing made with white miso that brings everything together. The miso gives the slaw an extra hit of umami without overpowering the freshness of the cabbage.
Let’s talk about miso for a second
If you’ve never added it to a salad dressing, you’re in for a treat. It’s a fermented soybean paste used across Japanese cuisine, and there are a few types, but I usually go for white miso (shiro miso) for this recipe. It’s a little sweeter and milder than red or mixed miso, and it blends beautifully into dressings, marinades, even butter. I love that it brings depth and saltiness without needing to reach for a bottle of soy every time.
And here’s the real game changer: this meal is ideal for prepping ahead. I usually make a batch of the chicken and slaw base (cabbage, carrot, herbs) on a Sunday or Monday, then keep the miso dressing in a squeezey bottle in the fridge. That way, when I’m ready to eat, I just warm the chicken, toss the slaw with the dressing, and pile everything over a bowl of rice. Lunch or dinner done in 5 minutes and it feels like a proper meal every single time.
Whether you’re cooking for one or feeding a family, this dish hits that rare sweet spot: it’s simple, delicious, and somehow still feels special. Scroll down for the recipe I promise this one will become part of your weekly rotation too.
Ginger Teriyaki Chicken with Miso Cabbage Slaw
Serves: 4-6
Prep Time: 30 minutes
Cooking time: 15 minutes
Ingredients:
Ginger Teriyaki Chicken
900g chicken thigh, boneless, skinless
Salt & pepper
1/2 cup water
1/4 cup low sodium soy sauce or tamari
1 tsp honey
1/2 tsp ground ginger
1/2 tsp garlic powder
2 Tbsp cornstarch (+ 4 Tbsp cold water)
Miso Cabbage Slaw
3-4 cups shredded red cabbage
1 cucumber, julienned
2 shallot stalks, finely sliced
1 Tbsp fresh ginger, grated
2 cloves garlic, minced
2 Tbsp white miso paste
1-2 Tbsp low sodium soy sauce or tamari
2 tsp honey
2 Tbsp rice vinegar
1 tsp sesame oil
1/4 cup olive oil
2 Tbsp water (more if needed to thin out)
To serve: cooked jasmine rice & toasted sesame seeds
Method:
Season chicken with salt, pepper, and garlic powder. Sear in avocado oil over medium-high heat for 4–5 minutes each side until golden and cooked through. Set aside and make the sauce.
Whisk all ingredients (except cornstarch + cold water) in a saucepan. Mix cornstarch with cold water separately, then stir into sauce. Simmer on low for 6–7 minutes until thickened and glossy. Add chicken back in and coat well. Remove chicken after 2-4 minutes.
Blend miso dressing ingredients: fresh ginger, garlic cloves, white miso paste, soy sauce, honey, rice vinegar, sesame oil, olive oil and water until smooth. Add water 1 tbsp at a time until pourable.
Combine the shredded cabbage, cucumber and shallots in a bowl, dress with the miso dressing. NOTE: you may not need all the dressing. It will keep for up-to a week in the fridge.
I serve mine with cooked jasmine rice, and garnish with toasted sesame seeds.