Steamed Miso Chicken

• 1 tbsp of honey
• 2 tbsp of dark miso paste
• 4 chicken breasts (approx 150g)
• 2 tsp of soy sauce
• 750 ml of fresh chicken stock
• 60 g of spring onions, finely sliced
• 150 g of sugar snap peas, halved
• 120 g of baby corn, halved
• 600 g of straight to wok noodles
• 100 g of savoy cabbage, finely shredded

Prepare the ingredients.

Stir together the honey, miso paste and soy sauce to make the marinade. Add chicken and leave for approximately 10 minutes.

Place the chicken into the steaming basket. Add the stock to the bowl, stir in the marinade. Place steaming basket on top.

Cooking time: 9 min.

Remove steaming basket. Add remaining ingredients and close the lid for 1 minute. Stir well and serve with chicken.