Method

Preparation time: 15 minutes 

• Cut the chicken fillet into 1-2 cm cubes and mix in a bowl with the teriyaki marinade. Marinate the chicken fillet, and keep it covered in a chilled place for at least 30 minutes. 
• Cut the pak choi in strips and the pepper in cubes. Keep the white and the green part of the pak choi separate. Put the chicken cubes on the skewers. 
• Heat the mashed potato according to the instructions. Grill or fry the chicken teriyaki until browned and done in 6-8 minutes. Heat the wok. Add the oil and fry the white pak choi strips and the pepper until crispy and done in 4-5 minutes. 
• Mix the pak choi with the pepper and half of the bean shoots with the mash. Add salt and pepper to taste. Roughly chop the coriander. 
• Put the mash in the bowls and garnish with the rest of the bean shoots and the cashew nuts. Add the chicken teriyaki and garnish with coriander.

Tip: Sprinkle with chili flakes for that extra kick.