Super Quick Honey-Miso Chicken
with Jasmine Rice, Lime and Sesame Seeds
Ready in just 15 minutes, this Super Quick Honey-Miso Chicken hits the spot. A staple in Japanese cuisine, miso is made from fermented soy bean paste and is typical of giving the umami flavour that tastebuds love.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Bell Pepper
1 unit(s)
Pak Choi
150 grams
Jasmine Rice
240 grams
Diced British Chicken Breast
1 unit(s)
Lime
40 grams
Ketjap Manis
(Contains: Soya)
15 grams
Miso Paste
(Contains: Soya)
15 grams
Honey
5 grams
Black Sesame Seeds
(Contains: Sesame May contain traces of: Hazelnuts, Pecan Nuts, Brazil nuts, Nuts, Almonds, Macadamia Nuts, Peanut, Pistachio nuts, Cashew nuts)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
- Boil a half-full kettle.
- Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. Trim the pak choi, then thinly slice widthways.
- Pour the boiled water into a saucepan with ¼ tsp salt on high heat.
- Boil the rice, 12-13 mins. Once cooked, drain, pop back in the pan and cover.
- Next, heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken and pepper, 8-10 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Once cooked, add the pak choi to the chicken. Fry, 2 mins more.
- Meanwhile, cut the lime into wedges.
- Once the chicken is cooked, add the ketjap, miso, honey, and water for the sauce (see pantry).
- Bring to a boil and simmer until thickened slightly, 2-3 mins.
- Add a squeeze of lime juice and remove from the heat.
- Share the rice between your bowls.
- Top with the miso chicken stir-fry.
- Sprinkle over the sesame seeds.
- Share with any remaining lime wedges for squeezing over.
