Sticky Miso Chicken Rice Bowls
Directions
- 1Warm vinegar, water, and sugar in a saucepan. Add thinly sliced red onion and simmer for 1–2 minutes until softened. Set aside to pickle.
- 2Lightly bash chicken breasts to even thickness. Whisk together miso, soy sauce, honey, sesame oil, lime juice, chilli paste, grated garlic, and ginger. Coat chicken and marinate.
- 3Whisk tahini, soy sauce, ginger, and honey in a separate bowl. Add water to loosen if needed, then toss with broccoli florets.
- 4Air fry broccoli at 200°C for 10 minutes, or roast in the oven.
- 5Sear chicken in a hot pan for 3–4 minutes per side until golden. Transfer to the air fryer and cook at 190°C for 5–7 minutes until cooked through.
- 6Assemble bowls with rice, tahini broccoli, sliced miso chicken, and pickled red onions. Garnish with spring onion and sesame seeds.
Ingredients
- 2 chicken breasts
- 1 tbsp miso paste
- 1 tbsp soy sauce
- 1 tsp honey
- 1 tsp toasted sesame oil
- 0.5 lime
- 1 tsp chilli paste
- 1 clove garlic
- 1 tsp ginger paste
- 1 head broccoli
- 1 tbsp tahini
- 1 tsp ginger paste
- 1 tsp honey
- 1 red onion
- 50 ml white wine vinegar
- 30 ml water
- 0.5 tsp sugar
- 250 g precooked jasmine or sushi rice
- 1 spring onion
- 1 sesame seeds
Equipment
panair fryersmall saucepanwhisk
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