Miso Sesame Chicken by Marlien Wright
This easy to make crowd pleaser takes very little time to prepare and even fussy offspring will eat it with enthusiasm! In addition its gut friendly and is the perfect midweek meal.
2 cups brown basmati rice
2 skinless chicken breasts, cut into strips
1 cup tender-stem broccoli 1 tbsp coconut oil
10 spring onions, chopped
1 tbsp rice vinegar
2 tsp miso paste
1 tsp grated ginger
1 tsp grated garlic
1 tbsp toasted sesame seeds
Soak the basmati rice for approximately 2 hours, then drain and cook for at least 30 minutes in well-salted water until fluffy.
Season the raw chicken with salt.
Steam the tender-stem broccoli gently and set aside.
Heat the coconut oil in a deep pan and sauté the spring onions and chicken pieces (on fairly high heat) until the chicken is cooked through but still tender. Add the rice vinegar, miso paste, grated ginger and garlic and steamed broccoli, and continue stir-frying for 2 minutes on high heat.
Lastly, stir in the cooked basmati rice until the whole mixture is coated in the sauce.
Serve with a sprinkle of lightly toasted sesame seeds.
Recipe from Marlien’s new cookbook The Mandala Kitchen: 100 Recipes to Restore & Heal Your Gut. Stand a chance to win one of six copies by entering our competition below.