Easy peasy rice bowls make Miso happy…
Blimey, it’s been a while! Back at the start of Lockdown (have we seriously been doing this since March???) I was buzzing with creative energy and had the full intention of knuckling under and making the most of being holed up at home for the foreseeable. I had plans, man. Big plans. I was going to finally sit down and write the book I’d been researching and planning during February, I was going to redecorate and reorganize half the house, I was going to whip up a storm in the kitchen and create lots of new and exciting recipes… and yeah that didn’t really happen, the reason being – among a couple of other things – that I thoroughly underestimated how hard being isolated from the world and “normality” (whatever that is going forward) would be. And while I’m luckier than most in that I’m not really alone – I’ve had my husband and Bungle for company – and a garden where I’ve been able to enjoy the hot weather (I honestly can’t remember the last time Wales went without rain for so long), and I’ve been able to see my Mum and Dad every week when I drop off their shopping, being stuck at home for weeks on end hit my mental health in a way I really wasn’t expecting. In between some really positive, productive days where I’ve reorganized the kitchen cupboards, mucked out in the garden, learned to cook proper chips and revamped some IKEA Billy shelves, I’ve done my fair share of moping around on the sofa and binge-watching box sets (if you’d told me at the start of Lockdown that my crowning achievement was going to be watching seven seasons of Mad Men in less than three weeks then I’d have been pretty bummed given all my grand plans). And with each week that dragged by where I felt like I’d accomplished absolutely nada, I became harder and harder on myself – and that didn’t do my mental health any favours either. In fact, it made things even worse.
Then, a couple of weeks ago I decided to give up on my grand plans and just go with the flow – to enjoy the sofa time (that I’m probably never going to get again) and the down time and to just take each day as it comes and this weird pause in “normal life” for what it is. The truth is, it doesn’t matter how you’ve spent the past few months – or what you’ve accomplished or not accomplished in that time – what does matter is that you’ve made it through this far. And if your way of making it through has involved a lot of sofa time, then that’s absolutely okay.
Anyway, now that there seems to be an end (of sorts) to Lockdown on the horizon I’m feeling a lot happier and a bit more myself, and have been back in the kitchen experimenting. 🙂 If there’s one thing I’ve really enjoyed during the past few months, it’s been lunch time. Having a little bit more time in the middle of day meant that very early on Sunny and I decided to switch our main meal to lunch time. We’ve had some amazing lunches out in the garden in the sunshine, and then snacked our way through our favourite TV shows at night. A definite winner that emerged from this new and improved meal routine was definitely this very easy recipe for Sticky Miso Chicken. Sweet and salty, and perfect served up on some steaming egg fried rice – it’s one of those dishes that can be prepped ahead of time, then cooked and plated up in under 20 minutes (plus, the marinade makes for some cracking BBQ kebabs). I’ve been making up the marinade and rice after breakfast, then by the time lunchtime pounces, all I have to do is cook it all up in a hot wok. Yum!
Sticky Miso Chicken
- 2 chicken breasts, diced
- Handful of chopped spring onions
- 1 tbsp vegetable oil
- Chopped parsley to garnish
- Sesame seeds to garnish
- Egg fried rice to serve
For the marinade:
- 2 tbsp runny honey
- 1 tsp ginger paste
- 1 tbsp sesame oil
- 2 tbsp white miso paste
- 1/2 tsp garlic paste
- 1 tsp soy sauce
- 1 tsp rice wine
- 1 tsp chilli flakes
- Combine all the marinade ingredients in a bowl to make a sticky, runny paste – then stir in the uncooked chicken, coating evenly. Cover with clingfilm and leave in the fridge to marinade for a couple of hours.
- When you’re ready to cook, gently heat your wok with the vegetable oil then add both the chicken and the marinade. Cook the chicken on a medium heat until cooked through, then crank up the heat right up at the end for five minutes to create a caramelized, sticky finish.
- Take the chicken off the heat and stir though the chopped spring onions and sesame seeds. Serve up with egg fried rice and fresh parsley.
Have a lovely week! 🙂