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Miso-glazed chicken with rocket, radish, peanuts and chilli
Serves 4 Starters and mains
Ingredients
- 12 mini chicken fillets
- 1 1/2 tbsp sunflower oil
- 8 fat radishes, thinly sliced
- 5 tbsp peanuts, lightly toasted
- 2 thin red chillies, sliced into rings, seeds removed if desired
- 100g wild or domestic rocket leaves
For the marinade
- 4 tbsp brown miso paste
- 1 tbsp golden caster sugar
- 2 tbsp chicken stock
- 1 tsp light soy sauce
- 1 tsp sesame oil
- 2 cm root ginger, grated and juice squeezed
For the dressing
- 1 tsp sesame oil
- 1 tbsp extra virgin olive oil
- large pinch of sugar
- 4 tsp brown rice vinegar
Method
Put the marinade ingredients in a non-corrosive dish large enough to hold the chicken and mix well. Add the chicken fillets and toss to coat. Cover and chill overnight.
Line a baking tray with foil and lift the chicken out of the marinade onto the tray and spoon over half the sunflower oil and grill for 4 minutes. Turn and add some of the marinade from the dish, spoon over the rest of the oil and grill for a further 3-4 minutes.
Lift the chicken out and place on a large sharing platter. Toss the radishes, peanuts and chillies together and put next to the chicken, along with the rocket.
Mix the dressing ingredients together then offer to drizzle over each plate as desired.
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