Miso Teriyaki Glazed Chicken Nuggets
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Miso Teriyaki Glazed Chicken Nuggets

Miso Teriyaki Glazed Chicken Nuggets

with Jasmine Rice, Pak Choi and Pickled Carrot

Tags:
Calorie Smart
Allergens:
Soya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

150 grams

Jasmine Rice

1 unit(s)

Carrot

15 milliliter(s)

Rice Vinegar

240 grams

Diced British Chicken Breast

20 grams

Cornflour

1 unit(s)

Pak Choi

1 unit(s)

Garlic Clove

100 grams

Teriyaki Sauce

(Contains Soya)

15 grams

Miso Paste

(Contains Soya)

15 grams

Sambal Paste

Not included in your delivery

300 milliliter(s)

Water for the Rice

½ tsp

Sugar

¼ tsp

Salt

50 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2524 kJ
Energy (kcal)603 kcal
Fat5 g
of which saturates1 g
Carbohydrate96.8 g
of which sugars23.3 g
Protein41.1 g
Salt4.68 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Peeler
Medium Bowl
Grater
Large Frying Pan

Instructions

1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

2

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.

3

In a medium bowl, add the diced chicken, cornflour and salt (see pantry for amount). Toss to coat, then set aside. IMPORTANT: Wash hands and utensils after handling raw meat.

Trim the pak choi, then thinly slice widthways. Peel and grate the garlic (or use a garlic press).

4

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.

5

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.

6

Fluff up the rice with a fork and stir through the carrot pickling liquid. Share between your bowls.

Top with the chicken nuggets, pak choi and pickled carrot in separate sections over the rice.

Enjoy!

7

Step 3 MOD: If you’ve chosen chicken instead, prep in the same way. Fry for the same amount of time in step 5, then continue as instructed. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.