Super Quick Honey-Miso Double Chicken

with Jasmine Rice and Sesame Seeds

15 min

Difficulty: 1/3

Japanese

Ready in just 15 minutes, this Super Quick Sticky Miso Chicken hits the spot. A staple in Japanese cuisine, miso is made from fermented soy bean paste and is typical of giving the umami flavour that tastebuds love.

Allergens

Utensils

Ingredients

Preparation

Boil a half-full kettle.
Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. Drain the prawns.
Pour the boiled water into a saucepan with ¼ tsp salt on high heat.
Boil the rice, 12-13 mins. Once cooked, drain, pop back in the pan and cover.

Next, heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, fry the chicken and pepper, 8-10 mins. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
Once cooked, add the pea pods to the chicken. Fry, 2 mins more.
Meanwhile, cut the lime into wedges.

Once the chicken is cooked, add the oyster sauce, ketjap, miso, honey, and water for the sauce (see pantry).
Bring to a boil. Simmer until thickened slightly, 2-3 mins.
Add a squeeze of lime juice. Remove from the heat.