Sweet Miso Chicken & Japanese Salad
with Sesame Sweet Potato Fries
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
Miso Paste
(Contains: Gluten, Soy, Wheat;)
330 g
Chicken Breast
1 packet
Garlic Aioli
(Contains: Eggs;)
1 sachet
Crispy Shallots
1
Spring Onion
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1 packet
Japanese Dressing
(Contains: Soy, Sesame;)
2
Sweet Potato
1
Lime
1
Cucumber
1 packet
Mixed Salad Leaves
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut sweet potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and sprinkle with mixed sesame seeds. Toss to coat. Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two tays.
Meanwhile, thinly slice cucumber into rounds. Thinly slice spring onion. Slice lime into wedges. Set aside.
Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a large bowl, combine miso paste and the brown sugar. Season, then add chicken, tossing to coat.
When fries have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over high heat. Cook chicken, turning occasionally, until cooked through, 4-5 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
While chicken is cooking, combine mixed salad leaves, cucumber and spring onion in a medium bowl. Add Japanese dressing, tossing to coat. Season to taste.
Divide sweet miso chicken, Japanese salad and sesame sweet potato fries between plates. Sprinkle crispy shallots over salad. Serve with garlic aioli and lime wedges. Enjoy!
