Miso chicken bowl with greens
Serves 2 - 3
Ingredients
400g chicken thighs
1/4 cup white miso paste
1 tbsp chilli oil
1 tbsp honey
1 tbsp rice wine vinegar
2 Bok choy - quartered lengthways
Half a bag of broccolini or broccoli
Roughly 1.5 tbsp fish sauce
Splash of chilli oil
1/2 cup brown rice
1/4 cucumber - peeled lengthways
2 tbsp rice wine vinegar
1 tsp honey or sugar
Pinch of salt
Instructions
Heat the oven to 190 fan bake. Cook the rice as per the packet instructions.
Make the chicken marinade, cover the chicken and lay the thighs flat on a baking tray (smooth side down). Bake for 16-20 mins depending on how big the thighs are.
Make the pickled cucumber.
When the chicken has about 5 mins to go, start on the veggies. In a hot wok get about 1/3 cup of water boiling, Then add the bok choy on the bottom and broccoli on top. Put the lid on and let them simmer for 2 mins. Give it a good toss around, add the chilli oil and then when it’s just about done (1 min) add the fish sauce.
Slice the cooked chicken, and divide everything into individual bowls. Pour over the cooking juices from the chicken.
Serve with a squeeze kewpi mayo and sliced spring onions.
