Sticky miso chicken
Ready in around 25 mins
- Energy: 2497kj (597Kcal)
- Protein: 38g
- Carbohydrate: 53g
- Fat: 32g
- Contains: Gluten, Milk, Soy, Sesame
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BEFORE COOKING:
Preheat oven to 210℃ (fan bake).
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1. TO COOK THE STICKY MISO CHICKEN AND PUMPKIN:
Line an oven tray with baking paper. Cut the pumpkin wedges in half and place on to the tray. Remove the free-range chicken thigh from its packaging and pat dry with a paper towel. Slice each chicken thigh into 3 even pieces and place on the tray with the pumpkin. Spray with oil, season with salt and pour the miso glaze over the pumpkin and chicken, turning to coat in the glaze. Bake in the oven for 18-20 mins until the pumpkin and chicken is cooked through and starting to caramelise around the edges.
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2. TO COOK THE CHARRED GREENS:
Slice the spring onion finely on the diagonal. 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 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 half the spring onion. Cook for 1-2 mins. Remove from the heat, pour in the rice seasoning, and toss to combine.
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TO SERVE:
Spoon charred edamame rice into a bowl, top with sticky miso roasted chicken and pumpkin wedges, drizzle over any roasting juices. Dollop with wasabi cream and sprinkle over toasted sesame seeds and remaining spring onions.
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- 1 pack of free-range chicken thighs
- 1 pack of steamed brown and red rice
- 1 pot of miso glaze
- 1 pot of wasabi cream
- 1 pot of rice seasoning
- 1 sachet of toasted sesame seeds
- 1 pot of edamame
- 1 bag of pumpkin wedges
- 1 spring onion
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