Seared Chicken and Miso Butter Rice

Nutrition per serve

Ingredients

• 2clov garlic
• 150g Japanese rice
• 20g miso paste
• 40g radish
• 1pcs spring onion
• 300g free-range chicken tenderloins
• 40g Japanese dressing
• 150g edamame beans
• 1pcs avocado
• 10g toasted sesame seeds
• 10g butter
• 10ml neutral-flavoured oil

Method

1. Step 1 — Start prep
   Check your avocado is ripe before starting this recipe. (To speed up the ripening process, put the avocado in a paper bag and loosely close, then leave on the kitchen bench for a day or two. Add a banana to the bag to make the avocado ripen faster.) Crush or finely chop the garlic. Rinse the rice until the water runs clear.
2. Step 2 — Cook miso rice
   Melt 10g butter in a small saucepan over medium heat. Add the garlic and stir for 30 secs or until fragrant. Add the rice, miso and 250ml (1 cup) water and whisk to dissolve the miso. Cover and bring to a simmer. Reduce the heat to low and cook for 12 mins or until the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
3. Step 3 — Finish prep
   Meanwhile, bring a small saucepan of water to the boil for the edamame. Cut the radish into thin wedges. Thinly slice the spring onion on an angle.
4. Step 4 — Cook chicken
   CHICKEN OPTION Heat 2 tsp oil in a medium frypan over medium-high heat. Cook the chicken for 3-4 mins each side until golden and cooked through. Add the Japanese dressing to the chicken and turn to coat. Bring to the boil, then remove from the heat.
5. Step 5 — Cook edamame
   Add the edamame to the pan of boiling water. Return to the boil and cook for 2 mins. Drain.
6. Step 6 — Get ready to serve
   Quarter the avocado. Put the sesame seeds in a shallow dish and dip the cut sides of the avocado in the sesame seeds to coat. Fluff the rice with a fork. Divide the miso rice, chicken, radish, edamame and avocado among bowls. Drizzle over the pan juices and scatter with the spring onion and remaining sesame seeds to serve.

Allergens

Milk, Soy, Sesame