1. Place the chicken into a bowl or small dish and tip over 1/4 of the jar of Bay’s Kitchen Stir-In Teriyaki sauce. Cover and leave to marinate for 30 minutes.
2. Place a frying pan over a medium heat and add 1 tablespoon of the garlic-infused oil. When the oil is hot and glossy, add in the chicken thighs, leaving any excess marinade behind in the bowl. Turn down the heat to medium-low and leave to cook for 4-5 minutes.
3. Turn the chicken over in the pan and add the remaining 3/4 of the jar of Bay’s Kitchen Stir-In Teriyaki sauce, spooning it up and over the chicken. Turn the heat back up to medium and cook for another 3-4 minutes, or until the chicken is cooked through and the sauce bubbling, thick and reduced. Remove the chicken from the pan onto a chopping board and leave to rest while you quickly cook the greens.
4. Place another pan over a medium heat and add the remaining 1 tablespoon of garlic-infused oil. When hot, add in the spring greens and cook for 1 minute. Add in the miso paste and butter and stir to coat. Cook for a further 1-2 minutes, or until wilted.
5. Slice the chicken thighs into strips and serve over a bed of fluffy rice alongside the miso greens. Drizzle any leftover sauce from the pan all over the chicken and sprinkle with sesame seeds and finely sliced green spring onion tops to finish.
