Soy Glazed Chicken Thighs
with Sweet Potato Sesame Miso Salad
We love good Soy Glazed Chicken Thighs and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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.
Ingredients
3
British Chicken Thighs
40
Pea Shoots
15
Sesame Seeds
80
Green Beans
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
15
Miso Paste
(Contains Soya)
2
Sweet Potato
½
Lime
1
Mayonnaise
Not included in your delivery
½
Sugar
1
Sugar for the Dressing
1
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C.Chop the sweet potato into 2cm chunks (no need to peel!). Pop the potato on a large baking tray in a single layer. Drizzle with oil, then season with pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 20-25 mins. Turn halfway through cooking. Once cooked, remove from the heat and set aside to cool.
Meanwhile, trim the green beans and chop into thirds. Zest and halve the lime. Heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the green beans and season with pepper. Add a splash of water and stir fry until browned and tender, 4-5 mins. Pop in a large bowl and set aside. Pop your pan back on medium high heat.
Add the sesame seeds to the frying pan (no oil). Once hot, add the sesame seeds and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. Pop them in a small bowl (don't wash the pan). Add the miso paste, mayonnaise, sugar (see ingredients for amount), a squeeze of lime juice, water (see ingredients for amount) and half the soy sauce to the bowl with the sesame seeds. Mix together until well combined. Set aside.
Pop your frying pan back on medium high heat with a drizzle of oil. Season both sides of the chicken with salt and pepper. Mix the soy sauce, sugar (see ingredients for amount), half the lime zest in a small bowl. IMPORTANT: Wash your hands after handling raw meat.
Once the oil is hot, lay in the chicken thighs and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. Spoon the soy sauce and sugar mixture over the chicken in the pan for the last 2 mins of cooking. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, remove to a board to rest for a couple of mins.
Add the roasted sweet potato to the bowl with the green beans and add the dressing. Toss to coat. Thinly slice the chicken. Add the peashoots and chicken to the veg and toss again. Serve the salad in bowls, sprinkle over the remaining lime zest. Enjoy!
