Ingredients

The following ingredients have 4 Servings
  • 1 1/2 tablespoon brazil and cashew nut spread
  • 2 tablespoon white miso (shiro) paste
  • 2 tablespoon mirin
  • 2 tablespoon olive oil
  • 1/2 teaspoon sesame oil
  • 2 tablespoon white miso (shiro) paste
  • 2 tablespoon mirin
  • 1/4 cup olive oil
  • 4 120 gram chicken breast supremes
  • 1 cup mountain rice blend
  • 200 gram broccolini, halved lengthways
  • 170 gram asparagus, trimmed, halved on the diagonal
  • 150 gram sugar snap peas
  • 1/2 cup (75g) roasted cashews, chopped coarsely
  • 1/2 cup fresh coriander leaves
  • 1/2 cup fresh mint leaves

Instruction

  • Combine miso, mirin and half the oil in a medium bowl. Add chicken; turn to coat. Cover; refrigerate for 1 hour.
  • Meanwhile, cook rice in a large saucepan of boiling water for 20 minutes or until tender. Drain; rinse well.
  • Make creamy miso dressing: Whisk ingredients with 1 tablespoon waterin a small bowl until combined and smooth.
  • Preheat oven to 180°C/160°C fan
  • Boil, steam or microwave broccolini and asparagus until tender; drain. Cover to keep warm.
  • Heat remaining oil in an ovenproof frying pan over high heat; cook chicken skin-side down first, for 2 minutes on each side or until golden. Transfer pan to oven; roast chicken for 15 minutes or until cooked through.
  • Place rice, chicken, broccolini, sugar snap peas and asparagus in a large bowl with cashews, herbs and half the dressing; toss to combine.
  • Serve chicken with rice and vegetable mixture, with remaining dressing spooned over.