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Miso chicken skewers and kaleslaw recipe
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Try flavorful sticky pork skewers with tangy cranberry slaw for a quick, healthy dinner.
Ingredients:
  • 12.00 gm gluten-free miso paste
  • 42.00 gm salt-reduced gluten-free soy sauce
  • 2 tsp finely grated fresh ginger
  • 2 (about 500g) chicken breast fillets, cut into 2cm pieces
  • 21.00 gm fresh lime juice
  • 400g sweet potato, peeled, cut into 2cm pieces
  • 1 large zucchini, thickly sliced
  • 1 red capsicum, deseeded, cut into 2cm pieces
  • 350g packet Cranberry & Kale Slaw Kit
Instructions:
  • In a glass or ceramic shallow dish, mix miso, 1 tbsp soy sauce, and 1 tsp ginger. Add chicken and coat thoroughly. Let it marinate for 10 minutes. In a small bowl, whisk together lime juice, and the remaining soy sauce and ginger.
  • Steam the sweet potato in a steamer basket over boiling water until tender, about 5 minutes.
  • Skewer the chicken, sweet potato, zucchini, and capsicum in an alternating pattern on metal or presoaked skewers.
  • Heat up a chargrill pan over medium heat and give it a light spray of oil. Grill the skewers, turning occasionally, for 8-10 minutes until the chicken is cooked through and the vegetables are tender.
  • Mix the slaw and cranberries together, saving the dressing for later use. Add the miso mixture and toss until everything is nicely coated. Serve alongside the skewers.

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