Sticky miso and lime chicken

Name: Sticky miso and lime chicken
Cook time: 20 min
Yield: 4

with sesame dressed edamame and rice

Ready in around 20 mins

RECIPE FACT:

This dish is packed with fibre from the whole grains, seeds and vegetables. Fibre is important for gut and overall health.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND CHICKEN:

Peel the carrots and make ribbons by pulling the peeler the full length along the carrot, rotating after each peel. Add to a salad bowl with the mung bean sprouts. Finely slice the spring onions on the diagonal and set aside. Remove free-range chicken breasts from its packaging and pat dry with a paper towel. Slice the chicken breast into 1 cm slices.
2. TO CHAR THE EDAMAME:

Spray a non-stick frying pan with oil and place over a medium-high heat, once hot add the edamame, season with salt and cook for 2-3 mins stirring occasionally to create char. Open the bag of steamed brown and red rice, squeezing gently on the bag to break up any clumps. Add to the pan with half the spring onions and cook for 1-2 mins then add to the salad bowl. Just before serving, add the sesame dressing, and toss to combine.
3. TO COOK THE STICKY MISO AND LIME CHICKEN:

Respray the pan with oil and place back over a medium-high heat. Once hot add the chicken slices, season with salt and brown for 2-3 mins. Add the miso lime glaze and 1/2 cup of water to the pan, stir and cook for 2-3 mins until sauce is reduced.
TO SERVE:

Spoon the sesame dressed edamame and rice into bowls. Top with sticky miso and lime chicken, pouring over any pan juices. Sprinkle over toasted sesame seeds and remaining spring onion.