This dish is a perfect combination of bright veggies, miso-glazed chicken and sesame-garlic rice, with the feel-good factor of creating a magnificent Asian-inspired meal from scratch.
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basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
miso paste(ContainsGluten, Soy)
rice wine vinegar
soy sauce(ContainsGluten, Soy)
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has been absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl.
While the sesame seeds are toasting, cut the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot into half-moons. Finely grate the ginger. In a second small bowl, combine the miso paste (see ingredients), rice wine vinegar, brown sugar and a splash of water. Set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the broccoli and carrot with a splash of water, tossing occasionally, until tender, 5-6 minutes. Add the ginger and remaining garlic and cook until fragrant, 1 minute. Add the soy sauce and toss to coat. Transfer to a bowl.
While the veggies are cooking, cut the chicken thigh into 2cm chunks. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken, tossing, until browned and cooked through, 6-8 minutes. Add the miso glaze mixture and cook, stirring, until well coated and thickened slightly, 1-2 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
Stir the toasted sesame seeds through the garlic rice. Divide the sesame-garlic rice between bowls. Top with the ginger veggies and miso-glazed chicken. Spoon over any remaining glaze. Top with the mayonnaise and garnish with the crispy shallots.