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Japanese Recipes

Super Quick Honey-Miso Chicken

Super Quick Honey-Miso Chicken

with Jasmine Rice, Lime and Sesame Seeds

Recipe Development TeamPublished on August 23, 2024

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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.

Tags:

Calorie Smart

Allergens:

Soya

•Sesame

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total15 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

150 grams

Jasmine Rice

240 grams

Diced British Chicken Breast

80 grams

Young Pea Pods

1 unit(s)

Lime

50 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)2372 kJ

Energy (kcal)567 kcal

Fat4.9 g

of which saturates1 g

Carbohydrate91.3 g

of which sugars27.1 g

Dietary Fibre3.9 g

Protein38.5 g

Salt2.4 g

Potassium91.5 mg

Calcium6.2 mg

Iron0.2 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!

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