Miso Teriyaki Glazed Chicken Breast Nuggets

Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a medium bowl, add the carrot ribbons, rice vinegar and sugar (see pantry for amount). Season with salt and pepper and toss to combine. Set aside to pickle.

In a medium bowl, add the diced chicken, cornflour and salt (see pantry for amount). Toss to coat, then set aside.

Trim the pak choi, then thinly slice widthways. Peel and grate the garlic (or use a garlic press). IMPORTANT: Wash hands and utensils after handling raw meat.

Heat a drizzle of oil in a large frying pan on high heat. Add the pak choi and stir-fry until just soft, 3-4 mins.

Stir in the garlic and cook for 30 secs more. Transfer to a bowl and cover to keep warm.

Return the (now empty) pan to medium-high heat with a drizzle of oil. 

Once hot, fry the cornflour chicken until golden, 8-10 mins. Turn frequently to ensure it doesn't burn. 

Stir in the teriyaki sauce, miso paste, sambal paste and water for the sauce (see pantry for amount). Stir to combine and toss to coat the chicken. Bring to the boil, then remove from the heat. IMPORTANT: Cook so there's no pink in the middle.