Super Quick Sticky Miso Chicken
with Jasmine Rice and Sesame Seeds
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. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Tags:
Calorie Smart
•High Protein
Allergens:
Soya
•Cereals containing gluten
•Sesame
The quantities provided above are averages only.
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.
Total15 minutes
Active 15 minutes
DifficultyEasy
Ingredients
serving amount
1 unit(s)
Pak Choi
150 grams
Jasmine Rice
240 grams
Diced British Chicken Breast
15 grams
Miso Paste
(Contains: Soya)
25 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya)
30 grams
Honey
25 grams
Ketjap Manis
(Contains: Soya)
80 grams
Young Pea Pods
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Nuts, Peanut)
Nutritional information
Energy (kJ)2303 kJ
Energy (kcal)550 kcal
Fat5 g
of which saturates1.1 g
Carbohydrate85.9 g
of which sugars22.9 g
Dietary Fiber3.2 g
Protein39.8 g
Salt4.18 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Medium Saucepan
•Kettle
•Bowl
•Pan
Instructions
1
- Boil a half-full kettle.
- Meanwhile, trim the pak choi, then thinly slice widthways.
- Pour the boiled water into a saucepan with 1/4 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, 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.
- Meanwhile, in a small bowl, combine the miso, soy, honey and ketjap manis. TIP: Put hardened honey into hot water for 1 min.
3
- Once cooked, add the pea pods and pak choi to the chicken. Fry, 2 mins more.
- Add the miso sauce to the pan. Bring to the boil. Simmer, 2-3 mins.
- Toss to coat the chicken, then remove from the heat.
4
- Share the rice between your bowls.
- Top with the miso chicken stir-fry.
- Sprinkle over the sesame seeds.
Enjoy!
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