By Jillian Adamson
G - 10-Min Honey Miso & Peanut Chicken Stir-Fry
This Japanese inspired stir-fry is super speedy and easy. The deep flavours of miso, honey, peanut and ginger are deliciously balanced and complement the crunchy pak choi perfectly. Serve over sesame egg noodles and you've got a 10-min winner!
Updated at: Thu, 17 Aug 2023 13:55:21 GMT
Nutrition balance score
Good
Glycemic Index
54
Low
Glycemic Load
29
High
Nutrition per serving
Calories624.5 kcal (31%)
Total Fat34.6 g (49%)
Carbs54.7 g (21%)
Sugars15.6 g (17%)
Protein25.3 g (51%)
Sodium997 mg (50%)
Fiber4.6 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Get all your ingredients and equipment ready Skim through these steps
Step 2
Wash your fruit and veg Note: Equipment and pan sizes vary.
Step 3
Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Step 4
Boil a kettle.
Step 5
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat.
Step 6
Once hot, add the diced chicken thigh and cook for 2-3 min or until browned.
Step 7
Meanwhile, trim, then slice the spring onions (chop in one bunch for speed).
Step 8
Rip the green leaves from the pak choi and set them aside.
Step 9
Chop the white bases into rough, large pieces. Discard the tough stalks.
Step 10
If using egg noodles: Add the fine egg noodle nests to a large bowl, cover them with boiled water and stir for 10 sec to separate the noodles. Set aside to soak for 4 min ———— If using gluten free spaghetti: boil per package instructions. Once done, drain, rise under cold water (to stop them cooking further) and set aside.
Step 11
Add 3/4 of the spring onion, the white bases of the pak choi and the ginger & garlic paste to the chicken and cook for 1 min or until fragrant.
Step 12
Add the roasted peanuts, miso paste, honey, soy sauce and a splash of boiled water to the pan and cook for 1-2 min further or until the sauce has thickened.
Step 13
Meanwhile, drain the noodles and stir through the toasted sesame oil – these are your sesame noodles.
Step 14
Add the green leaves from the pak choi and cook for 30 sec further or until slightly wilted and the chicken is cooked through (no pink meat!) – this is your honey miso & peanut chicken stir fry.
Step 15
Note: Please make sure you cook your chicken thoroughly (until there’s no pink meat and it’s piping hot!) as cooking equipment varies.
Step 16
Serve the honey miso & peanut chicken stir fry over the sesame noodles. Garnish with the remaining chopped spring onion. Enjoy!
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