Miso paste has a worthy place on the store cupboard shopping list, adding an intensely umami, savoury edge wherever it is spread or stirred. This family-friendly chicken dinner will have everyone asking if there’s more.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Combine the garlic, miso and 1 tbsp of the chilli sauce in a small bowl. Cut each chicken thigh into 3 pieces and space them slightly apart between 2 sheets of baking parchment. Beat with a rolling pin to flatten them, then toss with the garlic miso.
Cook the rice in a large saucepan of boiling, lightly salted water for 8 minutes. Add the broccoli and peas, then cook for 5 minutes more. As the rice cooks, heat the oil in a large frying pan and fry the chicken pieces for 3-4 minutes on each side until cooked through, the juices run clear and there is no pink meat.
Drain the rice and vegetables, then return to the pan with the coriander and mix well. Spoon onto plates and place the chicken on top. Add the lime juice, the remaining chilli sauce and 4 tbsp water to the frying pan and heat until bubbling, scraping up any pan juices. Drizzle over the chicken and serve immediately
For a vegan supper, use plain tofu instead of chicken. Pat the tofu dry between several sheets of kitchen paper, then thinly slice and fry in oil as above, until golden.
Typical values per serving when made using specific products in recipe
Energy | 1,849kJ/ 440kcals |
|---|---|
Fat | 13g |
Saturated Fat | 3g |
Carbohydrates | 41g |
Sugars | 11g |
Fibre | 6.9g |
Protein | 35g |
Salt | 1g |
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