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
Jasmine Rice
150 grams
Diced British Chicken Breast
240 grams
Sliced Mushrooms
120 grams
Young Pea Pods
80 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.
- 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 sliced mushrooms, 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 pea pods 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.
2209
kJ
Energy (kJ)
528
kcal
Energy (kcal)
4.9
g
Fat
1
g
of which saturates
82.1
g
Carbohydrate
19.8
g
of which sugars
3
g
Dietary Fibre
38
g
Protein
1.75
g
Salt
with Pak Choi, Green Beans and Sesame Seeds
