This Sticky Miso Chicken Bowl is a flavour explosion, packed with protein and nutrients. The miso chicken, tahini broccoli, and pickled red onions create a symphony of textures and tastes, making it a perfect, healthy lunch or dinner. The sesame oil in this recipe is a great source of antioxidants.
Warm the white wine vinegar, water, and sugar in a small saucepan. Add the sliced red onion and simmer for 2 minutes until softened. Set aside to pickle.
Lightly flatten the chicken breasts to an even thickness. Whisk together the miso paste, soy sauce, honey, sesame oil, lime juice, chilli paste, grated garlic, and ginger paste. Coat the chicken and leave to marinate.
In a separate bowl, whisk together the tahini, soy sauce, ginger paste, and honey. Add a splash of water to loosen if needed, then toss with the broccoli until well coated. Air fry the broccoli at 200°C for 10 minutes, or roast in the oven.
Sear the chicken in a hot pan for 4 minutes on each side until golden. Transfer to the same air fryer and cook at 190°C for 7 minutes until the chicken is cooked through and the broccoli is crisp.
Assemble the bowls with rice, tahini broccoli, sliced miso chicken, and pickled red onion. Garnish with spring onion and sesame seeds.
For extra flavour, marinate the chicken overnight. This allows the flavours to meld and the chicken to become even more tender.