Solo: Miso Glazed Chicken

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Solo: Miso Glazed Chicken

Chicken strips coated in a miso, soy, vinegar & sugar glaze with kale, pickled ginger, carrots & rice.

Ingredients to serve 1

  • ¼ cup x parboiled brown rice
  • ½ tbsp x soy sauce
  • 2 tsp x miso paste
  • ½ tbsp x rice wine vinegar
  • ½ tbsp x brown sugar
  • 20ml x orange juice
  • 25g x kale - remove stalks, chop roughly
  • 1 x chicken breast
  • ½ x carrot – grate coarsely
  • 10g x pickled ginger
  • ½ tsp x black sesame seeds
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)


Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Brown rice: Pour boiling water (¾ cup for 1) into a pot on high heat and add the rice with a pinch of salt. Bring to the boil, cover, turn heat down to low and gently simmer for 18-20 minutes. Drain.

Step 3

Miso glaze: Mix together the soy sauce, 2/3 of the miso paste, rice wine vinegar and brown sugar. Set aside.

Step 4

Miso orange dressing: Mix together the orange juice and the REST of the miso paste. Set aside.

Step 5

Kale: Remove the stalks and use your fingers to massage the miso orange dressing through the leaves for about 30 seconds, until soft.

Step 6

Miso glazed chicken: Season the chicken breast with salt and pepper. Place a pan on medium-high heat with a drizzle of olive oil. When the pan is hot, add the chicken and cook for 3 minutes a side until golden and cooked. Remove from the pan, cool down a little, then slice into thin strips. Add the strips back to the pan with the miso glaze and cook, stirring, for 1 minute until sticky.

Step 7

Serve the sticky chicken strips topped with the black sesame seeds, with the brown rice, grated carrots and pickled ginger.