We toss everything together in a miso-sesame dressing, ensuring each bite is full of flavour. Filled with fluffy jasmine rice, fresh veggies and herbs, miso-ginger chicken, crunchy almonds and homemade crispy shallots.
Ingredients
Miso, ginger chicken
- 1 Tbsp honey
- 1 Tbsp miso paste
- 2 Tbsp tamari
- 2 garlic cloves (crushed)
- 1 Tbsp ginger (grated)
- 600g chicken breast (cut into thin slices)
- Coconut oil (for cooking)
Crispy shallots
- 2 medium shallots or 3 small shallots (sliced finely)
- 1 Tbsp flour
- 3 Tbsp coconut oil
- Salt
Salad
- ¾ cup of jasmine rice
- 1 cup of shelled edamame beans
- ½ a small cabbage (finely sliced)
- 1 carrot (julienned)
- ½ cucumber (diced)
- 1 cup of coriander (roughly chopped)
- ¼ cup almonds (roasted and roughly chopped)
- Pickled ginger (optional)
Miso, sesame dressing
- 2 Tbsp hulled tahini
- 2 Tbsp tamari
- 2 Tbsp rice wine vinegar
- 2 tsp sesame oil
- 1 tsp miso paste
- 1 tsp honey
Method
- Start by marinating the chicken. In a medium-sized bowl, combine the honey, miso paste, tamari, garlic and ginger. Add the chicken and mix well. Set aside to marinate while you get everything else ready.
- Cook the rice as per packet instructions. Once cooked, spread over a plate to allow the rice to cool.
- Cook the edamame beans per packet instructions.
- To make the crispy shallots, add the sliced shallots to a small bowl, dust with flour and toss well to ensure each slice is lightly coated in flour.
- Heat coconut oil over high heat in a small saucepan. Once the coconut oil is hot, carefully add the shallot slices. Reduce the heat to medium and cook for 2 minutes or until golden brown. Pop onto a plate lined with paper towels to drain the excess oil; sprinkle over some salt.
- Prepare the cabbage, carrot, cucumber and coriander, then add to a large salad or mixing bowl. Add the cooled rice and edamame beans; toss well.
- To make the dressing, simply add all of the ingredients in jar andl and shake well to combine. Pour the dressing over the salad and toss well.
- To cook the miso chicken, heat the coconut oil in a large pan over medium-high heat. Add the chicken and cook for 3-4 minutes on either side until cooked through and caramelised.
- Divide the salad between four bowls and top with chicken, crispy shallots, chopped almonds and optional pickled ginger.
