Sponsored by
Miso chicken with emerald vegetables
Serves 4
INGREDIENTS:
• 6 tbsp white or yellow miso paste
• 3 tbsp runny honey
• 6tbsp mirin or dry sherry
• 6 boneless, skinless chicken thighs
• Vegetable oil
• 2 garlic cloves, peeled and crushed
• 4 spring onions, cut in to 2.5cm pieces
• 115g extra fine beans, cut into 2.5cm pieces
• 115g peas, fresh or frozen
• Handful of baby spinach, washed
• Long grain rice, for serving
METHOD:
• Mix together the miso paste, honey and mirin. Cut the chicken thighs into 2.5cm pieces and pop them into the miso mixture. Cover and marinade for 20 minutes at room temperature.
• Put the vegetable oil in a large frying pan over a medium heat. Remove the chicken from the marinade and fry until golden and cooked through (about 15 minutes). After 10 minutes of cooking, add the garlic and spring onions. Toss to combine.
• While the chicken is cooking, heat a small pan of salted water until boiling then cook the beans and peas for 3 minutes.
• Drain the vegetables, then add to the cooked chicken with the spinach and the remaining marinade. Toss to combine and cook, stirring occasionally, until the spinach has wilted and the marinade is sticky (about 3 minutes). Serve with plain rice.
TOP TIPS:
• Don't let exotic-sounding ingredients put you off; miso paste is now as widely available as mirin.
• You can use any green vegetable like pak choi or purple sprouting broccoli.
Daily Cooks Challenge is now on weekdays at 3pm on ITV1. Find all the recipes at www.cooksforcooks.com.
Email to a friend
Print this page
Looking for...
Featured advertisers
Jobs
Search for a job
Motors
Search for a car
Property
Search for a house
Weather for Eastwood
Wednesday 23 May 2012
Today
Sunny
Temperature: 13 C to 24 C
Wind Speed: 8 mph
Wind direction: East
Tomorrow
Cloudy
Temperature: 12 C to 24 C
Wind Speed: 10 mph
Wind direction: North east
