Directions

To cook

1. Evenly skewer the diced chicken thigh onto the 8 bamboo skewers and season with a pinch of salt. Set aside.
2. Combine the mirin and honey in a small pot, and heat gently until the honey dissolves. Set aside.
3. In a small pot, add 5 tbsp cream and bring to a boil. Add the frozen baby green peas and simmer for 4 minutes. Transfer to a blender and blend until smooth. Set aside.
4. Heat 1 ½ tbsp oil in a non-stick fry pan over medium heat. Add the chicken skewers and brown on both sides, about 2–3 minutes per side. Reduce heat to low, then baste the skewers with the mirin and honey mixture. Continue turning and basting occasionally until the chicken is cooked through.

To serve

1. Pour the green pea cream onto 4 serving plates. Mix 1 ½ tbsp cream with 1 tsp S&B Wasabi in Tube, then drizzle over the pea cream.
2. Scatter the peeled edamame beans over the top, then place 2 cooked skewers on each plate.