Organic chicken and pak choi with coconut miso sauce over rice
A quick and flavorful Asian-inspired dish featuring marinated chicken seared in butter, simmered in a coconut miso sauce, and finished with crisp pak choi, served over organic rice.
What you need
How Maurice does it
- 1
In a bowl, marinate the chicken pieces with soy sauce, Shaoxing rice wine, minced garlic, grated ginger, cracked black pepper, and olive oil. Let sit for at least 5 minutes.
- 2
While the chicken marinates, cook the rice according to package instructions. Set aside.
- 3
Heat a frying pan over medium-high heat and melt the butter.
- 4
Add the marinated chicken (with any marinade) to the pan and sear until lightly browned, about 3-4 minutes.
- 5
Stir in the miso paste until dissolved.
- 6
Pour in the coconut milk and bring to a gentle simmer. Cook until the chicken is cooked through, about 5-7 minutes.
- 7
Squeeze the lemon juice over the chicken mixture, if using.
- 8
Add the chopped pak choi to the pan and stir. Cook for just 1 minute, until wilted but still crisp.
- 9
To serve, press cooked rice into a square mold on a plate (or simply plate the rice). Spoon the chicken and pak choi mixture around the rice and drizzle with extra sauce.
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