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Teriyaki grilled chicken

with miso and corn slaw

Ready in around 20 mins

RECIPE FACT:
Miso is a fermented food of ancient origin; there are many different types throughout Japan.
Nutritional Info:
  • Energy: 2298kj (549Kcal)
  • Protein: 45g
  • Carbohydrate: 46g
  • Fat: 16g
  • Contains: Gluten, Sesame, Soy
Serving Amount:
Serves 4 people
Cooking Instructions:
  • 1. TO COOK THE CORN AND FREEKEH:

    Slice the spring onions finely on the diagonal. Open the bag of steamed freekeh, squeezing gently on the bag to break up any large clumps. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the corn and freekeh to the pan, season with salt and cook for 4-5 mins stirring occasionally to create a char. Add the spring onion and toss to combine. Remove from the pan and place in a salad bowl.

  • 2. TO COOK THE CHICKEN:

    Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut into 3 cm pieces. Wipe out the pan, respray with oil and place over a medium-high heat. Once hot add the chicken pieces and cook for 5-6 mins to brown and cook through. Pour over the teriyaki sauce so it can sizzle over the chicken for 1-2 mins and remove from the heat.

  • 3. TO FINISH THE SLAW:

    Slice the radishes finely. Place in the bowl with the corn. Add the sliced red and green cabbage and pour in the miso dressing. Toss to combine.

  • TO SERVE:

    Spoon miso corn slaw and freekeh onto plates. Top with teriyaki chicken pieces and sprinkle with toasted sesame seeds.

Ingredients In your box:
  • 1 pack of free-range chicken breasts
  • 1 bag of steamed freekeh
  • 1 pot of teriyaki sauce
  • 1 pot of miso dressing
  • 1 sachet of toasted sesame seeds
  • 1 pot of corn
  • 4 radishes
  • 1 bag of sliced red and green cabbage
  • 3 spring onions

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