Miso Chicken & Garlic Rice Bowl
with Snow Peas
- Milk
- Soy
- Gluten
- Wheat
- Sesame
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Traces of Tree Nuts
- Milk
- Peanuts
This dish is a lightning fast combination of bright Asian greens, miso-glazed chicken and garlic rice, with the feel-good factor of creating an authentic Asian meal from scratch.
Ingredients
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 knob
ginger
1 bag
snow peas
1 unit
carrot
1 bunch
Asian greens
1 bunch
spring onions
½ unit
lemon
1 packet
chicken thigh
½ packet
miso paste
(Contains: Soy, Gluten, Wheat;)
1 sachet
black sesame seeds
(Contains: Sesame; May be present: Gluten, Soy, Tree Nuts, Milk, Peanuts.)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.5 cup
water (for the rice)
¼ tsp
salt
2 tsp
rice wine vinegar
¼ cup
water (for the sauce)
3 tsp
brown sugar
Utensils
Cooking Steps
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, grate the ginger. Trim the snow peas, then slice in half lengthways. Cut the carrot (unpeeled) into thin matchsticks. Roughly chop the Asian greens. Thinly slice the spring onion. Slice the lemon into wedges (see ingredients list). Cut the chicken thigh into 2cm chunks.
In a small bowl, combine the miso paste, rice wine vinegar, ginger, water (for the sauce) and brown sugar.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and cook until just softened, 2-3 minutes. Add the snow peas and Asian greens and cook until tender, 2 minutes. Transfer to a bowl and cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook until browned and cooked through, 5-6 minutes. Add the miso glaze and cook until thickened, 1 minute.
Divide the garlic rice between plates. Top the rice with the miso chicken and veggies. Garnish with the sliced spring onion and black sesame seeds. Serve the lemon wedges on the side.
