Miso-honey chicken bowls

INGREDIENTS

600g chicken thighs, cut into bite-sized pieces

1 tbsp extra virgin olive oil

Glaze

2 tbsp white miso paste

2 tbsp tamari

2 tbsp honey

Juice from 1 lime

1 tsp sesame oil

1 garlic clove, grated

1 tsp ginger, grated

Bowls

1½ cups basmati rice

1 cup shredded red cabbage

1 medium carrot, ribboned

150g shelled edamame

1 Lebanese cucumber, sliced

Garnish with spring onions, chilli and sesame seeds

Rinse rice thoroughly. Prepare as directed on the packet, then set aside.
Meanwhile, in a small bowl, whisk together miso, honey, tamari, lime juice, sesame oil, garlic and ginger until smooth.
Heat olive oil in a large non-stick pan over medium-high heat. Add chicken and cook for 5 to 6 minutes, turning occasionally, until golden and cooked through.
Reduce the heat to medium-low. Pour glaze into the pan and toss the chicken to coat. Cook for 1 to 2 minutes until glossy and thickened.
To serve, divide rice between bowls. Add cabbage, carrot, edamame and cucumber. Top with chicken and garnish with spring onions, chilli and sesame seeds.

Rinse rice thoroughly. Prepare as directed on the packet, then set aside.
Meanwhile, in a small bowl, whisk together miso, honey, tamari, lime juice, sesame oil, garlic and ginger until smooth.
Heat olive oil in a large non-stick pan over medium-high heat. Add chicken and cook for 5 to 6 minutes, turning occasionally, until golden and cooked through.
Reduce the heat to medium-low. Pour glaze into the pan and toss the chicken to coat. Cook for 1 to 2 minutes until glossy and thickened.
To serve, divide rice between bowls. Add cabbage, carrot, edamame and cucumber. Top with chicken and garnish with spring onions, chilli and sesame seeds.

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