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Miso chicken donburi

Name: Miso chicken donburi
Cook time: 25 min
Yield: 4

with steamed rice and sesame bok choy slaw

Ready in around 25 mins

RECIPE FACT:

It is thought that miso was introduced in Japan by Buddhist monks in the seventh century.

Nutritional Info:

Energy: 3144kj (752Kcal)
Protein: 45g
Carbohydrate: 65g
Fat: 35g
Contains: Peanut, Egg, Soy, Sesame

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 200°c fan bake.
1. TO COOK THE CHICKEN:

Line an oven tray with baking paper. Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each breast in half horizontally by holding flat on a board and slicing through sideways, then cut the chicken in 2-3 cm slices. Place in a bowl and add the miso glaze mixing gently to coat. Add the chicken onto the tray and bake for 8-10 mins or until cooked through.
2. TO PREPARE THE SESAME SLAW:

Thinly slice the spring onion on the diagonal, then cut the bok choy in halves or quarters depending on their size. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the bok choy and cook for 2-3 mins or until charred and cooked through. Place into a bowl and let it cool down a little then add the Asian slaw and half the spring onions. Just before serving drizzle with the sesame mayo and season with pepper.
3. TO COOK THE RICE:

Microwave option (preferred): Open the bag of steamed rice breaking up any clumps by squeezing the bag gently and 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. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the rice and cook for 2-3 mins until hot.
TO SERVE:

Spoon the rice into bowls and top with the sesame slaw . Cover with the miso chicken and finish with a sprinkle of peanuts and nori, pickle ginger and the remaining spring onions.