Miso Chicken with Rice and Stir-fried Vegetables
Ingredients:
500g chicken breast diced into smallish pieces
1 onion finely chopped
Enough cornflour to coat the chicken in
3 spring onions roughly chopped
1 tbsp ginger finely grated or chopped
2 tbsp miso paste (can find in local sainsburys or any oriental supermarket)
1 tbsp sugar
1 tbsp soy sauce
1 tbsp of ketchup
1 tbsp of vinegar
2 cloves of garlic grated finely ( one clove kept aside to cook the corn and sugar snap peas)
Some water to loosen miso paste mixture
Sprinkle of chilli powder
Sugar snap peas topped and tailed pull the string off along each seam
Corn chopped roughly
2 tbsp of sunflower oil
Enough cooked rice for four people cooked according to packet instructions
Sprinkling of sesame seeds
Method:
1. Mix the miso paste,sugar, soy sauce vinegar, ketchup, chilli powder together in a small cup. Add a little water, enough to loosen the mixture. Put to one side.
2. Meanwhile in a bowl combine the chicken in enough cornflour to completely cover the chicken, season with salt and mix with your hands, to combine.
3. Turn your hob to a medium high heat adding the sunflower oil. Add the chicken stirring constantly until the chicken is golden brown, make sure it doesnt catch if it does add a little water. Put into a bowl and set aside.
4. Add a little more sunflower oil to the wok and add the spring onion and onion, 1 clove of the grated garlic and the ginger. Stir occassionally until translucent. Add the chicken back into the bowl stirring occassionally to combine. Add the miso paste. Stir until all the sauce has covered the chicken.
5. Meanwhile in another saucepan add a little oil and the other clove of crushed garlic stirring to make sure it doesnt burn. Add the corn and sugar snap peas, and stir until very slightly caught. Add a little water to cook the veg and stir occasionally for 5 minutes. Once the water has evaporated add the sesame seeds and stir until the seeds are golden brown.
6. Serve miso chicken and vegetables immediately with the boiled rice.
Ingredients:
500g chicken breast diced into smallish pieces
1 onion finely chopped
Enough cornflour to coat the chicken in
3 spring onions roughly chopped
1 tbsp ginger finely grated or chopped
2 tbsp miso paste (can find in local sainsburys or any oriental supermarket)
1 tbsp sugar
1 tbsp soy sauce
1 tbsp of ketchup
1 tbsp of vinegar
2 cloves of garlic grated finely ( one clove kept aside to cook the corn and sugar snap peas)
Some water to loosen miso paste mixture
Sprinkle of chilli powder
Sugar snap peas topped and tailed pull the string off along each seam
Corn chopped roughly
2 tbsp of sunflower oil
Enough cooked rice for four people cooked according to packet instructions
Sprinkling of sesame seeds
Method:
1. Mix the miso paste,sugar, soy sauce vinegar, ketchup, chilli powder together in a small cup. Add a little water, enough to loosen the mixture. Put to one side.
2. Meanwhile in a bowl combine the chicken in enough cornflour to completely cover the chicken, season with salt and mix with your hands, to combine.
3. Turn your hob to a medium high heat adding the sunflower oil. Add the chicken stirring constantly until the chicken is golden brown, make sure it doesnt catch if it does add a little water. Put into a bowl and set aside.
4. Add a little more sunflower oil to the wok and add the spring onion and onion, 1 clove of the grated garlic and the ginger. Stir occassionally until translucent. Add the chicken back into the bowl stirring occassionally to combine. Add the miso paste. Stir until all the sauce has covered the chicken.
5. Meanwhile in another saucepan add a little oil and the other clove of crushed garlic stirring to make sure it doesnt burn. Add the corn and sugar snap peas, and stir until very slightly caught. Add a little water to cook the veg and stir occasionally for 5 minutes. Once the water has evaporated add the sesame seeds and stir until the seeds are golden brown.
6. Serve miso chicken and vegetables immediately with the boiled rice.
No comments:
Post a Comment