Miso-Glazed Chicken & Ginger Veggies
with Garlic Rice & Mayonnaise
Is there anything more satisfying than when this aromatic basmati rice, soaks up all the goodness from these ginger veggies and miso-glazed chicken? The answer is no!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Asian Greens
330 g
Chicken Breast
1 packet
Ginger Paste
1 packet
Miso Paste
(Contains: Gluten, Soy, Wheat;)
1 packet
Broccoli
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
2
Garlic
1 sachet
Crispy Shallots
1
Carrot
1
Zucchini
Not included in your delivery
20 g
butter
(Contains: Milk;)
1 drizzle
olive oil
1.5 cup
water
½ tbs
rice wine vinegar
(Contains: Sulphites;)
1 tbs
brown sugar
2 tbs
Mayonnaise
(Contains: Eggs;)
½ tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat. Keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!
• While the rice is cooking, roughly chop Asian greens. • Thinly slice carrot and zucchini into half-moons. Cut chicken breast into 2cm chunks.
• In a small bowl, combine miso paste (see ingredients), vinegar, brown sugar and a splash of water.
• In a large frying pan heat with a drizzle of olive oil over medium-high heat. Stir-fry carrot and zucchini until tender, 4-5 minutes. • Add Asian greens and ginger paste, cook tossing, until fragrant, 1-2 minutes. • Add the soy sauce and toss to coat. Transfer to a bowl and cover to keep warm.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until browned and cooked through, 5-6 minutes. • Add miso glaze and cook, stirring, until the chicken is well coated and glaze is slightly thickened, 1-2 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
• Divide the garlic rice between bowls. • Top with the ginger veggies and miso-glazed chicken, spooning over any remaining glaze from the pan. • Serve with a dollop of mayonnaise and sprinkled with crispy shallots. Enjoy!
