Miso chicken and rice
TM6 TM5 TM31

Miso chicken and rice

4.0 (20 ratings)

Ingredients

Marinade

  • 2 tbsp tamari
  • 2 tbsp rice wine vinegar
  • 1 tsp Japanese pickled ginger, plus extra to serve
  • 1 skinless chicken breast fillet (approx. 200-250 g)

Stir-fry

  • 120 g sushi rice
  • 550 g water
  • 1 tbsp miso paste
  • 1 tbsp sesame oil
  • 3 dried shiitake mushrooms, soaked in boiling water for 30 minutes, stalks removed and thinly sliced
  • 4 snow peas, trimmed and cut into halves
  • 80 - 100 g fresh baby corn, cut into halves
  • ¼ red capsicum, deseeded and cut into cubes (1-2 cm)

Sauce

  • 1 tsp rice wine
  • 1 - 2 spring onions/shallots, ends trimmed and green fronds finely sliced to garnish

Nutrition
per 1 portion
Calories
1985 kJ / 474.4 kcal
Protein
28.8 g
Carbohydrates
64.5 g
Fat
10.7 g
Saturated Fat
1.9 g
Fibre
2.7 g
Sodium
1382.3 mg

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