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.
Allergens
Utensils
Tags
Bell Pepper
1 unit(s)
Pak Choi
1 unit(s)
Jasmine Rice
150 grams
Diced British Chicken Breast
240 grams
Lime
1 unit(s)
Ketjap Manis
40 grams
Miso Paste
15 grams
Honey
15 grams
Black Sesame Seeds
5 grams
Water for the Sauce
100 milliliter(s)
- 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. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. 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.
2258
kJ
Energy (kJ)
540
kcal
Energy (kcal)
4.9
g
Fat
0.9
g
of which saturates
85.3
g
Carbohydrate
23.1
g
of which sugars
4.5
g
Dietary Fibre
37.7
g
Protein
1.8
g
Salt
