Miso & Ginger Chicken with Asian Mushrooms

Jessica Leong

April Kendall

Peanut oil for frying

4 x chicken breast fillets (trim the tenderloins and freeze for later use)

3cm piece of ginger, finely julienned (I use my peeler to peel strips and then use the knife to finely slice)

1 clove of garlic, finely minced

2 tbs of white miso paste

1 tbs of sambal oeleck (chilli paste)

2 tbs of honey

¼ cup of rice wine vinegar

2 tsp of sesame oil

1 punnet of oyster mushrooms, halved

1 punnet of shitake mushrooms, sliced

1 cup of coriander leaves

2 spring onions, sliced diagonally

2 tbs of toasted sesame seeds

Steamed Asian greens & steamed rice to serve

Sesame oil for drizzling

Directions at copymethat.com

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