Miso-Glazed Chicken & Ginger Veggies

Name: Miso-Glazed Chicken & Ginger Veggies with Garlic Rice & Mayonnaise
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Asian Greens; 330 g Chicken Breast; 1 packet Ginger Paste; 1 packet Miso Paste; 1 packet Broccoli; 1 packet Basmati Rice; 2 Garlic; 1 sachet Crispy Shallots; 1 Carrot; 1 Zucchini; 20 g butter; 1 drizzle olive oil; 1.5 cup water; ½ tbs rice wine vinegar; 1 tbs brown sugar; 2 tbs Mayonnaise; ½ tbs soy sauce

with Garlic Rice & Mayonnaise

4.0(624)

Recipe Development TeamUpdated on November 14, 2025

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Calories

:

796 kcal

Protein

:

54.9g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Allergens:

Gluten
Soy
Wheat
Milk
Sulphites
Eggs
May contain traces of allergens
Gluten
Soy
Wheat

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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

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.)

Nutritional Values

Calories796 kcal

Energy (kJ)3330 kJ

Fat32 g

of which saturates10.5 g

Carbohydrate77.8 g

of which sugars15.3 g

Dietary Fibre14.9 g

Protein54.9 g

Cholesterol4 mg

Sodium749 mg

Potassium18.2 mg

Calcium1.6 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

Cooking Steps

1

• 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!

2

• While the rice is cooking, roughly chop Asian greens. • Thinly slice carrot and zucchini into half-moons. Cut chicken breast into 2cm chunks.

3

• In a small bowl, combine miso paste (see ingredients), vinegar, brown sugar and a splash of water.

4

• 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.

5

• 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.

6

• 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!