Chicken, chickpea and rocket salad
For the marinade, mix together 80ml soy sauce, 10ml sesame oil, 2 finely chopped garlic cloves and 20ml wasabi. Put 4 skinless and boneless chicken breasts in a bowl and pour the marinade over. Leave to marinate for about 30 minutes. Pan-fry the chicken breasts in 30ml butter and the remaining marinade for about 10 minutes on each side. Remove and slice into strips. Return to the frying pan and continue to fry until cooked, 10 more minutes. Remove and keep warm. In the same frying pan fry 250g cherry tomatoes for about 10 minutes and pan-fry 1 x 410g tin drained and rinsed chickpeas. To serve, place the chicken on a serving plate together with the rocket salad, chickpeas and tomato.