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Honey miso chicken

Name: Honey miso chicken
Cook time: 25 min
Yield: 2

with sesame rice and ginger greens

Ready in around 25 mins

RECIPE FACT:

Miso is a part of many Japanese-style meals. It most commonly appears as the main ingredient of miso soup, which is eaten daily by much of the Japanese population.

Nutritional Info:

Energy: 2,779kJ (664kcal)
Protein: 44g
Carbohydate: 61g
Sugars: 11g
Fat, total:24g
Saturated:4g
Sodium:1,075mg
Contains:Eggs, Gluten, Milk, Molluscs, Peanuts, Sesame, Soy, Sulphites, Wheat

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Cut the broccoli into small bite-sized pieces. Thinly slice the spring onion on the diagonal. Open the edamame and remove the red chilli from the top. Finely slice if using or discard if not.
2. TO COOK THE RICE :
Microwave option (preferred): Open the bag of steamed sesame rice breaking up any clumps by squeezing the bag gently then add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice, breaking up any clumps by squeezing the bag gently. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the rice and cook for 2-3 mins until hot.
3. TO COOK THE VEGETABLE:
Heat a non-stick frying pan or a wok over a medium-high heat with a drizzle of oil. Once hot add the broccoli and cook for 3-4 mins to create a char. Add the edamame, half the spring onions, season with salt and pepper and cook for 1-2 mins. Pour in the ginger sauce and cook for 1 min. Remove from the pan and cover to keep warm.
4. TO COOK THE MISO CHICKEN:
Remove the free-range chicken thighs from their packaging and pat dry with a paper towel then cut each thigh into 4 even pieces. Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot add the chicken and cook for 3-4 mins each side. Pour in the miso glaze, chilli if using and cook for a further 1-2 mins until sticky and well coated.
TO SERVE:
Divide the sesame rice between plates, add the ginger greens and miso chicken. Spoon over some honey drizzle then sprinkle with remaining spring onions and peanuts.