Super Quick Honey-Miso Chicken
with Jasmine Rice, Lime and Sesame Seeds
Calories
:
544 kcalProtein
:
38g proteinTotal
:
15 minutesDifficulty
:
Easy Calorie Smart
Allergens:
- Soya
- Sesame
- Hazelnuts
- Pecan Nuts
- Brazil nuts
- Nuts
- Almonds
- Macadamia Nuts
- Peanut
- Pistachio nuts
- Cashew nuts
- May contain traces of allergens
Ready in just 15 minutes, this Super Quick Sticky 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
1 unit(s)
Bell Pepper
150 grams
Jasmine Rice
240 grams
Diced British Chicken Breast
80 grams
Young Pea Pods
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
Energy (kJ)2277 kJ
Energy (kcal)544 kcal
Fat4.9 g
of which saturates0.9 g
Carbohydrate86.1 g
of which sugars23.6 g
Dietary Fibre4.2 g
Protein38 g
Salt1.8 g
Potassium231.7 mg
Calcium6.2 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Sieve
•Medium Saucepan
•Kettle
•Small Bowl
•Large Frying Pan
Instructions
1
- Boil a half-full kettle.
- Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
- Pour the boiled water into a saucepan with 0.25 tsp salt on high heat.
- Boil the rice, 12-13 mins. Once cooked, drain, pop back in the pan and cover.
2
- 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 pea pods to the chicken. Fry, 2 mins more.
- Meanwhile, cut the lime into wedges.
3
- 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.
4
- 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.
Enjoy!
