Sweet Miso-Glazed Chicken

Sweet Miso-Glazed Chicken

with Sesame-Garlic Rice & Crispy Shallots

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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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Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 clove


1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

½ packet

miso paste

(ContainsGluten, Soy)

1 head




1 knob


1 sachet

sesame seeds

(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)

1 packet

chicken breast

1 packet



1 packet

crispy shallots

Not included in your delivery

olive oil

20 g



1.5 cup


¼ tsp


½ tbs

rice wine vinegar

1 tbs

brown sugar

½ tbs

soy sauce

(ContainsGluten, Soy)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3626 kJ
Fat37.5 g
of which saturates12 g
Carbohydrate84.8 g
of which sugars12.1 g
Protein45.8 g
Sodium1210 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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 a pinch of 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!


In a small bowl, combine the miso paste (see ingredients), rice wine vinegar, brown sugar and a splash of water. Set aside.


Cut the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot into half-moons. Finely grate the ginger.


Heat a large frying pan over a medium-high heat. Toast the sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl. 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 medium bowl.


While the veggies are cooking, cut the chicken breast into 2cm chunks. Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Add the miso glaze and cook, stirring, until thickened slightly and the chicken is well coated, 1-2 minutes.


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 to serve.