MISO GLAZED CHICKEN WITH GREENS & SOBA NOODLES
Yum, one of my all time faves! Can’t go wrong with miso, chicken, greens and soba noodles!
Serves 2
Ingredients:
Marinade:
2 chicken thigh fillets, approx. 150g each (skin removed)
1 tablespoon miso paste
1 teaspoon honey
1 teaspoon rice wine vinegar
1 tablespoon sesame oil
2 tablespoons tamari
1 tablespoon of peanut oil or extra virgin olive oil
1 cup mushrooms, sliced
1 bunch broccolini, washed and chopped into pieces
1 cup snow peas, sliced longways
3/4 cup frozen edamame beans, thawed
180g soba noodles
2 tablespoons sesame seeds
Spring onion (optional, for garnish)
Sauce:1 teaspoon cornflour
1 tablespoon water
3cm piece ginger, finely chopped
2 tablespoon soy sauce or tamari
1 tablespoon rice wine vinegar
1 teaspoon brown sugar
Method:
For the marinade, place all ingredients in a bowl and mix well. Place the two chicken pieces into the marinade and coat. Leave for at least 20 mins, but a few hours is ideal.
For the sauce. In a bowl or jug, mix together the cornflour and water first and combine. Then add the remaining ingredients to the bowl. Combine well. Set aside.
Place a large saucepan of water onto boil. Once boiling, add the soba noodles for 3 minutes (or according to packet instructions). Drain and set aside.
Place a large frying pan onto medium heat. Add chicken pieces and cook each side for approx. 5-6 minutes, or until cooked through. Remove and set aside on a plate. Wipe out the pan if charred.
Place the same frying pan back onto high heat. Add oil and let it heat. Add the mushrooms and cook, stirring, for 2-3 minutes until they colour. Add the broccolini pieces and stir through for 2 minutes. Then add the snow peas and the edamame. Add the sauce to the pan and stir through over high heat for only 1-2 minutes. Turn off the heat. Add soba noodles and gently stir through the sauce.
Serve the soba noodles/veggies in a bowl. Slice chicken thighs and place on top. Sprinkle over some sesame seeds and spring onion.