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Miso chicken with corn & bean stir-fry
Miso chicken with corn & bean stir-fry
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Try this flavorful miso chicken stir-fry for dinner - it's a quick and easy meal! Prep your ingredients and equipment, then get cooking!
Ingredients:
  • 65g (1/4 cup) shiro miso (see note)
  • 20.00 gm caster sugar, plus 1 tsp extra
  • 20.00 ml sesame oil
  • 1 clove garlic
  • 18.40 gm vegetable oil, plus extra, to grease
  • 4 chicken breasts
  • 2 cobs corn
  • 1 bunch gai lan (Chinese broccoli)
  • 400g green beans
  • 2 spring onions
  • 40.00 ml tamari (see note)
  • 3 tsp rice vinegar
  • 24.00 gm sesame seeds
  • 1 long red chilli
Instructions:
  • Begin by preheating a chargrill pan over medium heat. As that warms up, simultaneously preheat the grill on high and adjust the shelf to be 12cm from the element. Next, prepare the miso chicken by combining miso paste, 1 teaspoon of extra sugar, and 2 teaspoons of sesame oil in a bowl. Crush in the garlic and mix everything together. Line an oven tray with foil and grease it with extra vegetable oil. Place the chicken on the tray and evenly rub the miso mixture onto the chicken using your fingers.
  • Grill chicken until golden and cooked through, approximately 10 minutes. Simultaneously, husk the corn cobs, brush with 1 teaspoon sesame oil, and grill on a chargrill pan until almost tender, about 10 minutes, turning occasionally.
  • Prepare the gai lan by trimming the ends, separating the stems from the leaves, cutting thick stems into smaller pieces, and chopping the leaves into 5cm pieces. Trim green beans and onions, then cut the onions into 5cm lengths and halve them lengthwise.
  • Allow the chicken to rest for 5 minutes while you let the corn cool down. While waiting, mix tamari, vinegar, 1 tablespoon sugar, and 2 tablespoons water in a small bowl until the sugar dissolves. Toast sesame seeds in a non-stick frying pan over medium heat for 2 minutes, then set them aside.
  • Stand each cob upright on a cutting board and slice off the kernels. Heat 1 teaspoon of sesame oil and 1 tablespoon of vegetable oil in a wok over high heat. Stir in gai lan stems and beans, stir-frying for 2 minutes until nearly tender. Toss in gai lan leaves and corn, stir-fry for 1 1/2 minutes until nearly tender. Add onions, tamari mixture, and sesame seeds, stir-frying for 30 seconds until onions are slightly soft and the sauce is heated through.
  • Uncover the dish, scatter the remaining bocconcini on top, and sprinkle with the parsley mixture. Bake without cover for an additional 5 minutes until the top is golden and the pasta is cooked. Serve right away.

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