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Clean recipe · mob.co.uk

Miso Maple Chicken with Rice

Sweet, salty and addictive. This miso-maple-glazed chicken is served with fluffy rice and a crunchy, zingy edamame salad. Perfect for meal prep.

Original recipe: mob.co.uk

Yield:
4 servings
Prep:
15 min
Cook:
20 min
Total:
35 min
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Miso Maple Chicken with Rice

Ingredients

  1. 4 Chicken Breast
  2. 3tbsp Maple Syrup
  3. 0.5tbsp Soy Sauce
  4. 1tbsp White Miso
  5. 100ml Water
  6. 3tbsp Olive Oil
  7. 2 Garlic Clove
  8. 500g Cooked Rice
  9. 1 Cucumber
  10. 100g Frozen Shelled Edamame
  11. 90g Spinach
  12. 20g Rice Vinegar
  13. 1tbsp Toasted Sesame Seeds
  14. Salt
  15. Black Pepper

Instructions

  1. Butterfly the chicken breasts and season both sides with salt and pepper. Crush the garlic cloves, discarding the skins.
  2. Stir the maple syrup, soy sauce, miso and water together in a small bowl. Set aside.
  3. Thinly slice the cucumber. Defrost the edamame. Fill a kettle and bring to the boil. Add the spinach to a colander and pour over the boiling water until wilted. Let it cool slightly, then squeeze out any excess water.
  4. Tip the sliced cucumber into a bowl, season with salt and set aside.
  5. Place a frying pan over a medium heat and add the olive oil. Pat the chicken dry, then place into the pan. Cook for 8–10 mins, flipping halfway, until golden on both sides.
  6. Add the garlic and pour in the miso-maple mixture. Let it bubble away, basting the chicken as it cooks, until the sauce thickens into a glossy glaze and the chicken is cooked through.
  7. Reheat the rice. Stir the edamame, spinach, rice vinegar and sesame seeds through the cucumber to make the salad.
  8. Share the rice between Tupperware containers and top with the glazed chicken and crunchy salad. Spoon over any leftover glaze from the pan. Once cooled, box up and pop in the fridge, ready for tomorrow’s lunch - they’ll keep for up to 3 days.