miso paste (10g made into a light stock with 100ml water – the rest used to cook with the grains)
chicken breast (steamed and sliced)
Bang Bang sauce
tahini paste (2 tbsp)
black rice wine vinegar (2-4 tsp)
Asian (dark) sesame oil (1 tsp)
granulated sugar (2 tsp)
mixed quinoa (cooked weight)
barley (cooked weight)
green pepper (sliced thinly, raw)
carrot (grated, raw)
Prepare the ingredients in advance and pre-cook the grains and pulses.
Make the sauce in a bowl and mix well together, this sauce comes out quite thick, so add a splash of water to knock it down to drizzle consistency.
Steam the chicken to over 75C and slice.
Gently reheat the grains and beans with the remaining 100ml miso stock in a pot, add the sliced peppers and carrots and heat till warm.
Spoon over the sauce, or place in a pot and garnish with the sliced chilli and picked coriander.
Per 456g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.