Miso Chicken with Broccoli, Pak Choi and Sesame Rice

• 1.2kgskinless, boneless chicken thighs
• 2 tbsprice vinegar
• 3garlic cloves, finely grated
• 25gginger, 15g grated for the chicken and 10g finely grated for the rice
• 2 tbspsoy sauce
• 3 tbspwhite miso
• 1 tbsphoney
• 2 tspsesame oil
• 250gbasmati rice, rinsed
• 4spring onions, finely sliced, whites and greens kept separate
• 2 tbsptoasted sesame seeds
• 320gTenderstem broccoli, trimmed
• 2pak choi, thickly sliced
• fine salt, to taste
• black pepper, to taste
• 240gpurchased pickled cucumber, drained (optional)
• 150gkimchi (optional)
• 1lime, cut into wedges (optional)

Method

1. 1Heat the grill to medium-high for 10 minutes until properly hot. Whisk together the rice vinegar, garlic, 15g ginger, soy sauce, miso, honey and 1 tsp sesame oil; coat the chicken thoroughly, season with black pepper and leave for 15 minutes while you prepare the vegetables.
2. 2Bring a large saucepan of salted water to the boil over a high heat for about 8 minutes until rolling vigorously. Add the rice and cook for 10–12 minutes until the grains are tender with a little bite.
3. 3Put the chicken on a lined grill tray in a single layer and grill for 14–16 minutes until deeply browned in patches and steaming hot throughout, turning halfway. Check the thickest thigh reaches 75°C for 30 seconds, with no pink remaining.
4. 4Drain the rice well and cover the saucepan off the heat for 5 minutes until the grains have finished steaming and separate easily.
5. 5While the chicken cooks, heat the remaining 1 tsp sesame oil in a large frying pan over a high heat. Cook the broccoli for 5 minutes until the stems are tender and the florets are catching at the edges, then add the pak choi and spring onion whites and cook for 2 minutes until the leaves have collapsed but the stems still have bite; season with salt and black pepper.
6. 6Fluff the reserved 10g ginger, spring onion greens and sesame seeds through the rested rice until evenly distributed.
7. 7Spoon the sesame rice into six bowls. Lay the broccoli and pak choi leaves beside it, then slice the chicken over the rice; loosely tuck the purchased pickled cucumber beside the rice. Offer the kimchi and lime wedges at the table, if using.

Per serving

kcal

496

protein

48.1g

fibre

3.8g

carbs

43.1g

fat

13.7g