Carb Smart Miso Chicken
with Garlicky Veggies
Miso adds loads of umami to this savoury, carb smart chicken dish. Tender-crisp stir-fried veggies round out the meal perfectly!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
2 unit(s)
Garlic, cloves
1 unit(s)
Miso Broth Concentrate
(Contains Soy May contain 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 Milk, Mustard, Tree nuts, Peanuts, Sesame)
1 unit(s)
Sweet Bell Pepper
¼ cup
Vegetarian Oyster Sauce
(Contains Soy May contain Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)
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 1/2-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, vegetarian oyster sauce and 1/2 cup (3/4 cup) water.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, carrots, red peppers, and bok choy. Cook for 2-3, stirring often, until tender-crisp.
- 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 Moo Shu Spice Blend, salt 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 heat, then add miso mixture. Cook, stirring often, until sauce thickens slightly, 1-2 min.
- 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.