[Veg/Healthy] Miso Mushroom, Chicken & Kale Bowl

Name: [Veg/Healthy] Miso Mushroom, Chicken & Kale Bowl with Jasmine Rice, Chilli & Sesame Dressing
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Miso Paste; 1 packet Jasmine Rice; 1 Garlic; 1 Kale; 1 packet Sesame Dressing; 1 sachet Mixed Sesame Seeds; 1 packet Sliced Mushrooms; 1 Long Chilli; 1 Spring Onion; 1 packet Pickled Ginger; 330 g Chicken Thigh

with Jasmine Rice, Chilli & Sesame Dressing

Get up to $230 off

Allergens:

Gluten

•Soy

•Wheat

•Eggs

•Sesame

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Miso Paste

(Contains: Gluten, Soy, Wheat;)

1 packet

Jasmine Rice

(May be present: Gluten, Soy, Wheat.)

1

Garlic

1

Kale

1 packet

Sesame Dressing

(Contains: Gluten, Soy, Wheat, Eggs, Sesame; May be present: Milk.)

1 sachet

Mixed Sesame Seeds

(Contains: Sesame; May be present: Gluten, Soy, Wheat, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Walnut.)

1 packet

Sliced Mushrooms

1

Long Chilli

1

Spring Onion

1 packet

Pickled Ginger

330 g

Chicken Thigh

Nutritional Values

Calories625 kcal

Energy (kJ)2610 kJ

Fat19.8 g

of which saturates4.5 g

Carbohydrate64.8 g

of which sugars4.1 g

Dietary Fibre23 g

Protein43.4 g

Sodium643 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Add the water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek

2

• Meanwhile, thinly slice kale, discarding any larger pieces of stalk. • Finely chop garlic. Thinly slice long chilli (if using). • Cut chicken thigh into 2cm chunks.

3

• In a small bowl, combine miso paste, the honey, low sodium soy sauce and water (for the sauce). Set aside.

4

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a bowl, season and cover to keep warm. • Return frying pan to medium-high heat with a generous drizzle of olive oil. • Cook sliced mushrooms, until browned and softened, 6-8 minutes. • Add kale and garlic and cook until slightly wilted and fragrant, 1-2 minutes.

5

• Add miso-honey mixture to pan, tossing mushrooms and kale to coat, until thickened and slightly sticky, 1 minute. Season to taste. • To pan with rice, stir in mixed sesame seeds, until coated.

6

• Divide jasmine rice between bowls. Top with chicken, miso mushrooms and kale. Drizzle over sesame dressing. Garnish with chilli. Enjoy!