Crispy garlic miso chicken & brothy rice
Cook Time 25 minutes
Protein Servings 1
Vegetable Servings 2
Ingredients
1 tsp miso paste
2 tsp crushed garlic
1 tsp brown sugar
½ tsp white pepper
1 ½ tsp chicken stock
2 chicken thighs, boneless skinless
1 cup white rice
½ cup cornflour
Spray oil
¼ small cabbage
2 bok choy
Mayonnaise
1 spring onion
2 tsp crushed garlic
1 tsp brown sugar
½ tsp white pepper
1 ½ tsp chicken stock
2 chicken thighs, boneless skinless
1 cup white rice
½ cup cornflour
Spray oil
¼ small cabbage
2 bok choy
Mayonnaise
1 spring onion
Directions
Marinade chicken thighs: In a small bowl, combine 1 tsp miso paste with 2 tsp crushed garlic, 1 tsp brown sugar, ½ tsp white pepper and ½ tsp chicken stock. Mix well, adding a splash of hot water to thin the miso paste. Dice 2 chicken thighs into small cubes. Once the sauce is smooth, add the chicken and coat well. Set aside.
Cook rice: Cook 1 cup of white rice
Cook chicken: Heat the oven to 200C fan bake and line a large baking tray. Grab a bowl and add ½ cup corn flour, then dip each piece of chicken and place on the tray. Space the chicken well, then spray with oil and bake for 20-25 minutes, flipping halfway, until cooked and crispy.
Vegetables & broth: Finely shred ¼ small cabbage and chop the ends off 2 bok choy, then rinse. Boil the kettle. Pour some boiling water over the bok choy and set aside to cook. Grab 1 cup of boiling water, add 1 tsp chicken stock and mix well. Set aside to pour over the rice.
Serve: Plate up cooked rice, top with chicken, cabbage, bok choy and pour over the chicken broth. Finish with mayonnaise and sliced spring onion.
Cook rice: Cook 1 cup of white rice
Cook chicken: Heat the oven to 200C fan bake and line a large baking tray. Grab a bowl and add ½ cup corn flour, then dip each piece of chicken and place on the tray. Space the chicken well, then spray with oil and bake for 20-25 minutes, flipping halfway, until cooked and crispy.
Vegetables & broth: Finely shred ¼ small cabbage and chop the ends off 2 bok choy, then rinse. Boil the kettle. Pour some boiling water over the bok choy and set aside to cook. Grab 1 cup of boiling water, add 1 tsp chicken stock and mix well. Set aside to pour over the rice.
Serve: Plate up cooked rice, top with chicken, cabbage, bok choy and pour over the chicken broth. Finish with mayonnaise and sliced spring onion.