Miso honey crumbed chicken with a broc & pea mash
Serves 2
Ingredients
2 chicken breasts - sliced into tenderloins
1/2 cup white miso paste
1 egg - whisked
2 tbsp honey
1/2 cup corn flour
1 cup panko
1 broccoli - copped into florets
1 cup peas
Sauce:
1/2 cup soy sauce - low salt
1 tbsp sesame oil
2 tbsp honey
4 tbsp sweet chilli sauce
Instructions
Whisk the miso, eggs and honey together in a bowl.
Dip the chicken pieces into the flour, then the miso egg wash, then press it firmly into the panko crumbs ensuring both sides are well coated. Set aside.
Heat a large saucepan of boiling water over a high heat. Add the broccoli florets and simmer for 3-4 minutes. Then add the peas. Simmer for a further minute or so. Take off the heat, drain well then place into a food processor and whizz until well combined. Place back in the pot on place a lid on to keep warm.
In a small saucepan, mix the sauce ingredients together. Let it bubble away on low until it thickens slightly. Set aside.
Heat a large pan with oil, ensuring there is roughly 1cm of oil covering the pan.
Turn to a low/medium heat (you don’t want the chicken to burn).
Cook the chicken until nicely golden brown On both sides.
Divide the mash between two bowls, top with the chicken tenders and then drizzle the sauce over the top. Serve with some pickled ginger on the side & a sprinkle of fresh chives.
