Nico's garlic and miso chicken

Ingredients

Serves: 4

Time: 30 minutes

• ½ inch ginger, washed
• 3 garlic cloves, peeled
• 1 onion, peeled
• 3 tbsp plain flour
• 1 tsp Chinese five spice
• 8 chicken thighs, skinless and boneless
• 1 tbsp white miso paste
• 1 chicken stock cube dissolved in 300ml hot water
• 1 tbsp rice vinegar
• 150g sugar snap peas
• 2 pak choi, roughly chopped
• 1 bunch spring onions, roughly chopped
• Zest and juice of ½ orange

To serve

• 350g basmati rice, cooked
• 3 spring onions, finely sliced
• Toasted sesame seeds

Method

1. Using the fine side of a box grater, grate the ginger and garlic, then switch to the coarse side of the grater and grate the onion.
2. Place the plain flour on a plate and season with the Chinese five spice then dredge the chicken thighs in the flour so they are lightly covered.
3. Heat some neutral oil (sunflower or vegetable) in a pan and sear the chicken until golden brown all over then remove to a plate.
4. Turn the heat down to medium (add a dash of oil if needed) and add the garlic, ginger and onion, deglazing the pan with a splash of rice wine vinegar.
5. After 5 minutes when the aromatics have softened add the miso paste and chicken stock.
6. Then add the chicken back to the pan, put the lid on and simmer for 25 minutes until the chicken is tender.
7. Remove the lid and add the sugar snap peas, pak choi, spring onions and orange zest, stir and cook for a further five minutes until the veg is tender.
8. Serve with steamed rice topped with sliced spring onions and toasted sesame seeds.