Crispy Chicken Bites & Orange-Miso Glaze

Name: Crispy Chicken Bites & Orange-Miso Glaze with Rice & Sautéed Veggies
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Jasmine rice; 1 Broccoli; 1 Carrot; 1 Orange; 2 Garlic; 1 Miso Paste; 1 sachet Chilli Flakes; 1 packet one-step coater; 300 g Diced Chicken; 1 sachet Sesame Seeds; 2 tbs olive oil; 1.25 cup water; ½ tbs soy sauce; 2 tsp rice wine vinegar

with Rice & Sautéed Veggies

3.5(41)

Recipe Development TeamUpdated on September 18, 2026

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Calories

:

475 kcal

Protein

:

47.4g protein

Total

:

30 minutes

Difficulty

:

Easy

Allergens:

Wheat
Gluten
Soy
Sesame
Soy
May contain traces of allergens
Gluten

Crispy golden chicken bites get tossed in a sticky, tangy orange miso glaze with a hint of garlic and chilli for a combo that's completely irresistible. Serve over fluffy jasmine rice with sautéed broccoli and carrot, then finish with a sprinkle of sesame seeds for a fakeaway dinner that beats any takeaway!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Jasmine rice

1

Broccoli

1

Carrot

1

Orange

2

Garlic

1

Miso Paste

(Contains: Wheat, Gluten, Soy)

1 sachet

Chilli Flakes

1 packet

one-step coater

(Contains: Gluten, Wheat May be present: Soy)

300 g

Diced Chicken

1 sachet

Sesame Seeds

(Contains: Sesame May be present: Soy)

Not included in your delivery

2 tbs

olive oil

1.25 cup

water

½ tbs

soy sauce

(Contains: Soy May be present: Gluten)

2 tsp

rice wine vinegar

Nutrition

Calories475 kcal

Energy (kJ)1990 kJ

Fat5.9 g

of which saturates1.2 g

Carbohydrate40.7 g

of which sugars16 g

Dietary Fibre11.6 g

Protein47.4 g

Sodium869 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

1

Add the water to a medium saucepan and bring to the boil.
Add jasmine rice, stir, cover with a lid and reduce heat to low.
Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek

2

While the rice is cooking, chop broccoli (including stalk!) into small florets.
Thinly slice carrot into sticks.
Zest orange to get a pinch and slice into wedges.
Finely chop garlic.
In a medium bowl, combine miso paste, chilli flakes (if using), garlic, the soy sauce, the rice wine vinegar, orange zest and a good squeeze of orange juice. Set aside.

3

In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Add broccoli and carrot and cook, tossing, until softened, 5-6 minutes. Transfer to a bowl and cover to keep warm. Season to taste.

TIP: Add a dash of water to the pan to help speed up the cooking process.

4

While the veggies are cooking, evenly spread one-step coater on a large plate. Press chicken into crumb mixture, turning to coat.
Return frying pan to medium-high heat with enough olive oil to coat the base.
When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate.

TIP: Don’t dry your chicken, the moisture will help the crumb stick.

TIP: Chicken is cooked through when it is no longer pink in the middle.

5

Wipe out frying pan and return to medium-high heat. Add orange miso mixture to the pan, and simmer for 1-2 minutes until slightly thickened.
Remove pan from heat and add the chicken, tossing to coat.