Miso sesame chicken
- 2 cup brown basmati rice
- 2 skinless chicken breasts - cut into strips
- 1 cup tender-stem broccoli
- 1 Tbs coconut oil
- 10 spring onions - chopped
- 1 Tbs rice vinegar
- 2 tsp miso paste
- 1 tsp grated ginger
- 1 tsp grated garlic
- 1 Tbs toasted sesame seeds
Soak the basmati rice for approximately 2 hours, then drain and cook for at least 30 mins in well-salted water until fluffy.
Season the raw chicken with salt.
Steam the tender-stem broccoli gently and set aside.
Heat the coconut oil in a deep pan and sauté the spring onions and chicken pieces (on fairly high heat) until the chicken is cooked through but still tender.
Add the rice vinegar, miso paste, grated ginger and garlic and steamed broccoli, and continue stir-frying for 2 mins on high heat.
Lastly, stir in the cooked basmati rice until the whole mixture is coated in the sauce.
Serve with a sprinkle of lightly toasted sesame seeds.
Recipe reprinted with permission of The Mandala Kitchen.