Miso Chicken Poke Bowls

Miso, ginger chicken

Salad

Crispy shallots (or alternatively use store bought)

Miso, sesame dressing

Optional toppers

Start by marinating the chicken. In a medium-sized bowl, combine the miso paste, honey, tamari, garlic and ginger; add the chicken slices and mix well. Set aside to marinate while you get everything else ready.
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Cook the rice as per packet instructions. Once cooked, spread over a plate to allow cooling.
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Cook the edamame beans as per packet instructions, then drain and run under some cold water to cool them down and stop them from cooking further.
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To make the crispy shallots heat coconut oil over high heat in a small saucepan. Add the sliced shallots to a small bowl and dust with flour, ensuring every slice is lightly coated.
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Once the coconut oil is super hot, carefully add the shallot slices. Turn down the heat to medium and cook for 2 minutes or until golden brown. Pop onto a plate lined with a paper towel to drain the excess oil; season with salt.
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Prepare the carrot, cabbage, cucumber and coriander and add to a large salad bowl. Add the cooled rice and edamame beans; toss well.
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To cook the miso chicken, add coconut oil in a large pan over medium-high heat. Add the chicken and cook for 3-4 minutes on either side or until cooked and caramelised.
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To make the dressing, add all the ingredients into a small bowl and mix until smooth and creamy.
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Pour the dressing over the salad and toss well. Divide the salad between 4 bowls, then top with chicken, crispy shallots, chopped almonds and any other optional toppings.

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