We toss everything together in a miso-sesame dressing, ensuring each bite is full of flavour. Filled with fluffy jasmine rice, fresh veggies and herbs, miso-ginger chicken, crunchy almonds and homemade crispy shallots.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Make the miso ginger marinade for the chicken (store in an airtight container in the fridge).
Ingredients:
- 1 Tbsp honey
- 1 Tbsp miso paste
- 2 Tbsp tamari
- 2 garlic cloves (crushed)
- 1 Tbsp ginger (grated)
Method:
- Add all of the ingredients into a glass jar or airtight container and mix well or shake to combine.
Finely slice ½ a small cabbage and julienne 1 carrot (store together in an airtight container in the fridge).
Cook 1 cup of frozen, shelled edamame as per packet instructions. Drain and run under some cold water to cool them down and stop them from cooking further. (store in an airtight container and store in the fridge)
Make the miso, sesame dressing (store in a glass jar in the fridge).
Ingredients:
- 2 Tbsp hulled tahini
- 2 Tbsp tamari
- 2 Tbsp rice wine vinegar
- 2 tsp sesame oil
- 1 tsp miso paste
- 1 tsp honey
Method:
- Add all the ingredients into a glass jar and mix well or shake to combine.
Tips
Tips
- We like to use a runny hulled tahini when making sauces and dressings. We find the Ceres organics hulled tahini the best as it makes dressings nice and smooth and creamy.
- You want to get the coconut oil really hot before cooking the crispy shallots but make sure you turn down the heat to medium when cooking them as they burn quickly. If you’re not sure if the oil is hot enough add one piece and if it starts to sizzle then you’re ready.
- If we’re ever frying anything that needs a lot of oil over a very high heat we like to use coconut oil as it doesn’t go rancid at high temperatures.
Shortcuts
- Swap out the homemade crispy shallots for store bought.
Shortcuts
Vegetables
- You can leave out the rice and add more cabbage and carrot.
- You can add some avocado.
Protein
- The options are endless – this dish is delicious with raw salmon but you could also use the miso ginger marinade for cooked salmon, prawns or tofu. Marinate the same way and pan-fry until cooked through.
Other
- You can swap out the jasmine rice for brown rice.
- Top with some pickled ginger.
Ingredients
Miso, ginger chicken
- 1 Tbsp honey
- 1 Tbsp miso paste
- 2 Tbsp tamari
- 2 garlic cloves (crushed)
- 1 Tbsp ginger (grated)
- 600g chicken breast (cut into thin slices)
- Coconut oil (for cooking)
Crispy shallots
- 2 medium shallots or 3 small shallots (sliced finely)
- 1 Tbsp flour
- 3 Tbsp coconut oil
- Salt
Salad
- ¾ cup of jasmine rice
- 1 cup of shelled edamame beans
- ½ a small cabbage (finely sliced)
- 1 carrot (julienned)
- ½ cucumber (diced)
- 1 cup of coriander (roughly chopped)
- ¼ cup almonds (roasted and roughly chopped)
Miso, sesame dressing
- 2 Tbsp hulled tahini
- 2 Tbsp tamari
- 2 Tbsp rice wine vinegar
- 2 tsp sesame oil
- 1 tsp miso paste
- 1 tsp honey
Method
- Start by marinating the chicken. In a medium-sized bowl, combine the honey, miso paste, tamari, garlic and ginger. Add the chicken and mix well. Set aside to marinate while you get everything else ready.
- Cook the rice as per packet instructions. Once cooked, spread over a plate to allow the rice to cool.
- Cook the edamame beans per packet instructions.
- To make the crispy shallots, add the sliced shallots to a small bowl, dust with flour and toss well to ensure each slice is lightly coated in flour.
- Heat coconut oil over high heat in a small saucepan. Once the coconut oil is hot, carefully add the shallot slices. Reduce the heat to medium and cook for 2 minutes or until golden brown. Pop onto a plate lined with paper towels to drain the excess oil; sprinkle over some salt.
- Prepare the cabbage, carrot, cucumber and coriander, then add to a large salad or mixing bowl. Add the cooled rice and edamame beans; toss well.
- To make the dressing, simply add all of the ingredients in jar andl and shake well to combine. Pour the dressing over the salad and toss well.
- To cook the miso chicken, heat the coconut oil in a large pan over medium-high heat. Add the chicken and cook for 3-4 minutes on either side until cooked through and caramelised.
- Divide the salad between four bowls and top with chicken, crispy shallots, chopped almonds and optional pickled ginger.
Variations
Vegetables
- You can leave out the rice and add more cabbage and carrot.
- You can add some avocado.
Protein
- The options are endless – this dish is delicious with raw salmon but you could also use the miso ginger marinade for cooked salmon, prawns or tofu. Marinate the same way and pan-fry until cooked through.
Other
- You can swap out the jasmine rice for brown rice.
- Top with some pickled ginger.
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