Teriyaki chicken

Plating Idea - Serve sliced teriyaki chicken on a ceramic or wooden plate for contrast. Shredded beetroot adds a vibrant pop of color—arrange it in a small nest beside the chicken. Lightly blanched bean sprouts for a fresh crunch, placed neatly next to the beetroot. A drizzle of homemade chili sauce over the chicken or on the side for dipping, adding a spicy kick. Fresh basil leaves from the garden scattered around for an aromatic touch. Inspired by Japanese kappo-style dining, which emphasizes natural ingredients and elegant simplicity. The goal is to make the dish visually appealing while maintaining balance in flavors and textures. Special Techniques- Chili Sauce Balance: Blend fresh chilies with garlic, vinegar, and honey for a spicy, tangy, and slightly sweet homemade chili sauce. Beetroot Prep: Lightly pickle the shredded beetroot in rice vinegar for extra flavor. Bean Sprout Crunch: A quick ice bath after blanching keeps them crisp. Basil Infusion: Lightly bruise the basil leaves to release their aroma before plating.