Oriental Chicken and Vegetable Bowl
Simple, quick and a perfect takeaway alternative!
Serves 1
459 kcal per serving
Prep time: 10 mins
Cooking time: 20 mins
Ingredients
1 medium skinless chicken breast (approx150g) cut into cubes
1 large red pepper, de-seeded and cut into chunks
100g broccoli florets
80g mixed mushrooms, cleaned and cut in half
1 clove of garlic peeled and finely diced
1 tsp diced fresh ginger
1 tsp white Miso paste
80ml dry white wine
1 tbsp soy sauce
1tsp sesame oil
Rapeseed oil spray
pinch of sesame seeds for garnish(optional)
Method
Place the white wine,Miso paste, garlic,ginger, soy sauce and sesame oil in to a bowl and gently mix to combine.
Add the chicken to the marinade and toss gently until covered and set aside for 5 minutes.
Heat a medium sized frying pan and spray lightly with the rapeseed oil. Using a slotted spoon remove the chicken from the marinade (keeping the marinade liquid for later) and add to the frying pan.
Cook the chicken for 5 minutes until starting to go golden brown then add the red pepper chunks, broccoli and mushrooms and continue to gently fry for a further 8-10 minutes.
Add the leftover marinade liquid to the frying pan with 2 tablespoons of water and cook for a further 2-3 minutes making sure everything is covered in the sauce.
Transfer to a warmed bowl and garnish with the sesame seeds if using and serve straight away
