1 tbsp mirin
2 garlic cloves, crushed
zest and juice 1½ lemons
2 tbsp sesame oil
4 small skinless chicken breasts, cut in half lengthways to make 8 flat pieces
300 g frozen edamame beans
500 g frozen peas
1 red onion, finely chopped
1- 2 red chillies, deseeded and chopped
1 thumb-sized piece ginger, peeled and finely grated
100 g low-fat natural yoghurt
- Mix the mirin, garlic, two-thirds of the lemon zest and juice, and 1 tbsp sesame oil in a large bowl. Add the chicken and mix to coat. Put a large saucepan of water on to boil. Tip in the edamame beans, boil for 4 mins, then add the peas and cook for another 2 mins. Drain and set aside.
- Return the pan to the heat with the remaining sesame oil, the onion, chilli and ginger, and cook for 4 mins until just beginning to soften. Tip the edamame beans and peas back into the pan and roughly crushfry with a potato masher. Turn off the heat and stir in the yoghurt and remaining lemon zest and juice. Add a splash of water if you need to.
- Meanwhile, heat a chargrill pan over a medium-high heat and cook the chicken for 3-4 mins each side until charred and cooked through. Divide the edamame mash between four plates, top with the chicken and serve.