Sticky Miso Chicken
with a Thai Chicken Noodle Salad
We love good Chicken with Wedges and Slaw and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans! The Nutritional Values for the lunch portion are as follows; Serving Size: 367g KJ: 2593 Kcal: 620 Fat: 18 Sat Fat: 4 Carb: 64 Sugar: 15 Protein: 52 Salt: 5
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
1
Sweet Potato
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
30
Honey
1
Ginger Puree
22
Miso Paste
(Contains Soya)
50
Soy Sauce
(Contains Cereals containing gluten, Soya)
6
British Chicken Thighs
1
Lime
1
Spring Onion
40
Salted Peanuts
(Contains Peanut May contain Nuts)
1
Carrot
1
Coriander
80
Mangetout
120
Coleslaw Mix
Nutritional information
Instructions
Preheat your oven to 220°C. Bring a large saucepan of water to the boil with a pinch of salt for the noodles. Chop the sweet potato into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil and season with a pinch of salt and pepper. Toss to coat in the oil, then roast on the top shelf of your oven until golden, 25-30 mins
When the water is boiling, add the noodles and cook for 4 mins. Once cooked, drain in a colander and run under cold water until cool. Transfer the noodles to a large bowl and drizzle with oil to stop them from sticking together. Set to one side (these are for your lunch!)
Meanwhile, pop the honey, ginger purée, miso paste and half the soy sauce into a mixing bowl and stir together well. Add the chicken thighs to the bowl and rub to coat in the marinade. Transfer the chicken thighs (and all the marinade) onto a foil lined baking tray. IMPORTANT: Remember to wash your hands and equipment after handling raw meat! Once the wedges have been roasting for 10 mins, give them a turn and move them to the middle shelf of the oven.
Place the chicken thighs on the top shelf of the oven and cook for the remaining cooking time, 10-15 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle! Zest the lime and cut in half. Trim and thinly slice the spring onion. Roughly chop the peanuts. Trim the carrot (no need to peel) then grate on the coarse side of your grater. Roughly chop the coriander (stalks and all). Cut the mangetout in half widthways.
Pop the coleslaw mix into a large bowl. Squeeze over the juice from half the lime, then add half the zest, half the coriander, a good drizzle of oil and a pinch of salt and pepper. Mix together well and share between your plates. Once cooked, transfer two of the thighs onto a board and leave to cool (these are for your lunch!). Divide up the wedges and remaining chicken thighs. Scatter over some peanuts (leave some for lunch!) and spoon over a little leftover marinade. Dig in!
Once you are ready to pack your lunch, shred the remaining chicken into small pieces using two forks. Pop into the bowl with the noodles along with the mangetout, spring onion and carrot. Add the remaining lime zest, juice, coriander, peanuts, and soy sauce and any marinade left on the tray. Toss to coat the noodles well in the flavour! Transfer into your containers and refrigerate for your lunch tomorrow. Enjoy!
