paper bag sticky miso chicken
- 2 cups (330g) cooked brown rice
- 2 bok choy, halved lengthways
- 2 x 180g chicken breast, trimmed
- 2 tablespoons finely shredded ginger
sticky miso marinade
- ½ cup (125g) white (shiro) miso paste
- 1 tablespoon finely grated ginger
- 1 tablespoon sesame oil
- ¼ cup (60ml) mirin
- 1 tablespoon rice wine vinegar
- 2 tablespoons pure maple syrup
- Preheat the oven the 180°C (350°F).
- To make the sticky miso marinade, place the white miso paste, ginger, sesame oil, mirin, rice wine vinegar and maple syrup in a bowl and mix to combine.
- Cut 4 x 30cm sheets of non-stick baking paper+ and place 2 on a baking tray. In the centre of each sheet of baking paper, place half the rice, bok choy and chicken breasts. Spoon over the miso marinade and top with the ginger.
- Cover with the remaining sheets of baking paper and fold the edges to enclose.
- Bake for 20 minutes or until the chicken is cooked to your liking. Serve. Serve 2
+ We used Glad to be Green® Compostable Brown Paper.
Photography: Chris Court
© DONNA HAY GROUP
