Carb Smart Miso Chicken
with Garlicky Veggies- Soy
- Sulphites
- Wheat
- Mustard
- Sesame
- Crustaceans
- Mustard
- Sesame
- Sulphites
- Wheat
- Gluten
- Egg
- Milk
- Fish
- May contain traces of allergens
- Tree nuts
- Peanuts
Miso adds loads of umami to this savoury carb smart chicken dish. Tender-crisp stir-fried veggies round out the meal perfectly. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Chicken breast • Carrots • Sweet bell pepper • Bok choy • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt), vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy) • Green onion • Moo shu spice blend (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide) (soy, wheat, sulphites) • Garlic.
Ingredients
2 unit(s)
Chicken Breasts
2 unit(s)
Garlic, cloves
1 unit(s)
Miso Broth Concentrate
(Contains: Soy May contain traces of: Crustaceans, Mustard, Sesame, Sulphites, Wheat, Gluten, Egg, Milk, Fish)
2 unit(s)
Green Onion
1 unit(s)
Shanghai Bok Choy
1 unit(s)
Carrot
9 g
Moo Shu Spice Blend
(Contains: Soy, Sulphites, Wheat May contain traces of: Mustard, Sesame, Milk, Tree nuts, Peanuts)
1 unit(s)
Sweet Bell Pepper
4 tbsp
Hoisin Sauce
(Contains: Soy, Mustard, Sesame May contain traces of: Crustaceans, Sulphites, Wheat, Gluten, Egg, Milk, Fish)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Cut bok choy into 1-inch pieces.
- Rinse bok choy to wash away any dirt.
- Thinly slice green onions.
- Peel, then halve carrot, lengthwise. Cut into 1/4-inch half- moons.
- Core, then cut bell pepper into 1/4-inch strips.
- Peel, then mince or grate garlic.
- In a small bowl, combine broth concentrate, hoisin sauce and 1/2 cup (1 cup) water.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil and carrots. Cook for 2-3 mins.
- Add red peppers and bok choy. Cook for 2-3 mins, stirring often, until tender-crisp. Season with 1 tsp (2 tsp) Moo Shu Spice Blend.
- Add garlic and half the green onions. Cook for 30 sec, until fragrant.
- Remove from heat, then transfer veggies to a plate.
- Carefully wipe pan clean.
- Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2 inch intact on the other end.
- Season with 2 tsp (4 tsp) Moo Shu Spice Blend and pepper.
- Reheat the pan (from step 3) over medium. Add 1 tbsp (2 tbsp) oil, then chicken. Cook for 5-7 min on one side, until browned. Flip chicken, then cover and continue cooking for another 5-7 min, until cooked through.**
- Transfer to a cutting board. Cover and set aside to rest, 3-5 min.
- Heat the same pan (from step 4) over medium, then add miso mixture. Cook for 2-3 min, stirring often, until sauce thickens slightly.
- Remove from heat.
- Thinly slice chicken. Stir any chicken resting juices into sauce.
- Divide chicken and veggies between plates.
- Drizzle sauce over top, then sprinkle with remaining green onions.
