Miso-honey Glazed Chicken (or tofu)

pennybenjaminMain Meals, Nourish, Sauces, Dressings and CondimentsLeave a Comment

miso

I’ve been having a real craving for asian-inspired flavours and foods lately. Plus I found this gorgeous organic brown rice miso paste at Sherwood Rd Organic Meats so have been enjoying experimenting with that. So today, I bring you a simple yet delicious dinner for one which can be easily scaled up for 2 or more, and made vegan as well. Miso-honey Glazed Chicken.

If you like this then check out my Spicy Whole Baked Cauliflower and my recipe for Cabbage ‘steak’! Or even my recipe for Okonomiyaki. Okonomiyaki is a Japanese dish that is basically a big cabbage pancake (or fritter).

Recipe Type: GF, DF, RSF, Paleo

Serves 1
Time  45 min

miso

Ingredients:

  • 150g Chicken Breast, or a couple of drumsticks, or tofu/tempeh ‘steak’
  • Green parts of 1 spring onion
  • 2 mushrooms
  • 1/2 an eggplant, sliced into chunks
  • 1 slice of pumpkin
  • 1 chunk red cabbage
  • side salad to serve if desired

Marinade

  • 1 t miso paste
  • 1 t honey
  • 1 t tamari sauce
  • 1/2 t minced ginger
  • 1/2 t minced ginger
  • 1/2 t minced galangal
  • 1 small red chilli, deseeded, chopped
  • 2 t lemon or lime juice

Method:

  1. In a small bowl, whisk together the marinade ingredients.
  2. Add half the marinade to the chicken/tofu in a bowl and allow to marinade in the fridge for a few hours. Reserve the rest of the marinade.
  3. Preheat oven to 190degC.
  4. In a large bowl, toss the remaining marinade through the vegetables (except green parts of spring onions). Spread vegetables out on a lined baking tray and bake for 10mins.
  5. After 10mins, remove from oven, add chicken or tofu and return to the oven for a further 15 minutes or until all vegetables and chicken ar cooked.
  6. Serve topped with the green parts of the spring onions and optional green side-salad.

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