Sticky miso chicken

Name: Sticky miso chicken
Cook time: 25 min
Yield: 4

and pumpkin wedges with charred edamame rice

Ready in around 25 mins

RECIPE FACT:

Miso, has an umami or savoury flavour the same as mushrooms and Parmesan cheese.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210℃ (fan bake).
1. TO COOK THE PUMPKIN:

Line an oven tray with baking paper. Cut the pumpkin wedges in half and place on to the tray. Spray with oil and bake in the oven for 10 mins.
2. TO COOK THE CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Slice each chicken breast 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 a further 10-12 mins or until chicken is cooked through.
3. TO COOK THE CHARRED GREENS:

Roughly chop the coriander including the stalks and set aside. 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 and cook for 1-2 mins. Remove from the heat, pour in the rice seasoning, and toss to combine.
TO SERVE:

Spoon charred edamame rice into bowls, 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 coriander.