RECIPE: Miso chicken
Heard of miso but aren’t quite sure how to use it? Miso is a fermented food which means its full of good gut bacteria which is so important to support immunity, especially in ladies who have endometriosis.
Miso is rich in mouth-filling, unbound glutamates, which give some foods that meaty taste known as umami.
Umami is a taste which is described as rounded, rich and savory.
This recipe serves two and is a quick and simple midweek dinner option. Let me know if you give it a try.
Miso paste (about a tablespoon)
Rice vinegar (about a teaspoon)
Soy sauce (about a tablespoon)
Sesame oil (a teaspoon)
Ginger (a thumb sized amount)
Honey (a teaspoon)
Rice noodles (2 nests)
Carrot ( 1 medium carrot)
Pak choi (a good handful each)
Coriander (a bunch for garnishing)
Sesame seeds (a teaspoon)
Preheat oven to 180 degrees celsius
Fill a medium saucepan with salted water, place over a high heat and bring to a boil.
Make the miso dressing by mixing together 1 tbsp of oil, the miso paste, rice vinegar, soy sauce, sesame oil, ginger, honey and a tbsp of water. Mix together to get a sauce like consistency.
Peel & grate the carrot & chop the pak choi
Once water is boiling add noodles and cook according to the instructions.
Heat a little oil on the pan and add chicken to it once it is hot.
Add the chicken and 2 tbsp of the miso dressing and colour the chicken on both sides
Once the chicken is coloured put it in the oven and finish cooking it - this should take 15-20 minutes.
Once noodles have been drained add the carrot and pak choi and stir well. The heat from the noodles should cook the vegetables enough.
Add the rest of the miso dressing to the noodles and stir through
At the last minute dress with the coriander leaves and sesame seeds.
Serve & enjoy!
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