Sticky miso chicken

Name: Sticky miso chicken
Cook time: 25 min
Yield: 1

and carrot batons with charred greens

Ready in around 25 mins

RECIPE FACT:

Did you know Sriracha is such a well-loved sauce around the world that there is even a documentary film about it? Sriracha the film was made in 2013.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

Before cooking:

PREHEAT OVEN TO 210℃ (FAN BAKE).
1. TO COOK THE STICKY MISO CHICKEN AND CARROTS:

Line an oven tray with baking paper. Place the carrot batons on the tray. Remove the free-range chicken thigh from its packaging and pat dry with a paper towel. Slice the chicken breast into 3 even pieces and place on the tray with the carrots. Spray with oil, season with salt and pour the miso glaze over the carrots and chicken, tossing gently to combine. Bake in the oven for 18-20 mins until the chicken is cooked.
2. TO PREPARE THE VEGETABLES:

Rinse the bok choy under water and shake dry. Slice off the root end then slice into 1 cm slices keeping the stem and leaves separate. Finely slice the spring onions on the diagonal.
3. TO COOK THE CHARRED GREENS:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the edamame and bok choy stems, season with salt and cook for 2-3 mins stirring occasionally to create a char. Open the bag of steamed brown and red rice, squeezing gently on the bag to break up any large clumps. Add to the pan with the bok choy leaves and half the spring onion. Cook for 1-2 mins.
TO SERVE:

Spoon charred greens into a bowl, top with sticky miso roasted chicken and carrots, pouring over any roasting juices. Dollop with sriracha mayo and sprinkle over toasted sesame seeds and remaining spring onions.