Super Quick Honey-Miso Chicken
with Jasmine Rice, Lime 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.
Tags:
Calorie Smart
Allergens:
Soja
•Sesamzaad
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)
Bell Pepper
(May contain traces of: Sellerie)
150 grams
Jasmine Rice
240 grams
Diced British Chicken Breast
80 grams
Young Pea Pods
1 unit(s)
Lime
50 grams
Ketjap Manis
(Contains: Soja)
15 grams
Miso Paste
(Contains: Soja)
15 grams
Honey
5 grams
Black Sesame Seeds
(Contains: Sesamzaad May contain traces of: Haselnüsse, Pecannüsse, Paranüsse, Schalenfrüchte, Mandeln, Macadamia, Erdnüsse, Pistazien, Kaschunüsse)
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
Cooking Instructions and Tips
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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