Japanese Miso Chicken with Creamy Ginger Apple Slaw

Grey Bowl of sushi rice, Marinated cooked chicken with slaw. Chopsticks resting on bowl

Recipe by Molly
at missmollymakes.com

5 from 2 votes

Japanese Miso Chicken with Creamy Ginger Apple Slaw

A flavourful fusion of tender chicken marinated in savoury miso goodness, paired with a creamy ginger apple slaw for a burst of freshness. This dish promises a delightful mashup of Japanese-inspired flavours. Get ready to elevate your dinner game with every delicious bite!

Prep Time15

Cook Time15

Total Time30

Servings:

Calories: 879kcal

Ingredients

Rice

115 g (½ cup) sushi rice
½ tsp (½ tsp) salt
1 tsp (1 tsp) rice vinegar
1 tsp (1 tsp) white sugar

Miso Teriyaki Sauce

~250-300 g (1½ cups) chicken breast or thigh sliced thinly into strips
62-125 mls (¼-½ cups) mirin
2 tbsp (2 tbsp) light soy sauce use tamari for GF option
1 tsp dark soy sauce optional but gives a rich flavour and colour
1 tbsp (1 tbsp) brown sugar
2 cloves (2 cloves) garlic minced
1 tsp (1 tsp) fresh ginger grated
½ tsp (½ tsp) sesame oil
2 tsp (2 tsp) sesame seeds toasted
1 tsp (1 tsp) miso white or red browns
½ tsp cornflour/starch optional to thicken sauce

Creamy Apple Slaw

1 cups (1 cup) cabbage finely shredded
1 stalk (1) spring onion/ scallion thinly sliced
½ cup (½ cup) carrot finely sliced into matchsticks or grated
½ (½) red apple sliced
½ (½) lime zest & juice
3-4 tbsp (3-4 tbsp) Japanese mayonnaise
1 tsp (1 tsp) ginger grated
1 cloves (1 cloves) garlic minced
Pinch (Pinch) salt
1-2 tsp honey Optional

Instructions

Cook Rice:

See pressure cooker and stove-top instructions above for detailed info.
Saucepan Method
> In a saucepan, combine the rinsed rice, seasoning and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 12-15 minutes or until the water is absorbed and the rice is tender.
>Allow to sit, covered for 5 minutes.
Pressure Cooker Method
> Combine rice, water and seasoning in a pressure cooker bowl. Seal properly and cook on high pressure for 4 minutes.
> Allow to naturally release for 10 minutes before releasing the remaining pressure as per the cooker’s instructions.

Marinate Chicken & Prep Veggies:

In a large bowl, whisk teriyaki sauce ingredients, sesame seeds, 1 tsp ginger, oil, and honey. Cut chicken into 1.5cm/ ½ inch cubes. Add chicken to the marinade, and toss to coat.
Heat a large frying pan over medium heat. Take the chicken out of the marinade and cook for 4-6 minutes until it's cooked through.
Add the marinade and cook for 1-2 minutes to thicken. Add extra cornflour/starch mixed with a little water if needed and continue cooking to help it thicken.
Remove from heat and cover while making slaw.

Slaw:

In a bowl, combine mayonnaise, garlic, lime zest, 2 tsp lime juice, and remaining ginger. Season with salt and pepper and add honey to taste.
Combine cabbage, onion, and carrot in a large bowl. Toss with half the lime dressing.

Bring it all together

Divide cooked rice, chicken, and grilled eggplant among bowls. Drizzle with remaining lime dressing and any tray juices. Serve with lime wedges and enjoy!

Nutrition