Chilli chicken thigh with greens, brown rice and miso tahini dressing

There always seems to be some leftover chicken in my house … well when I’m at home with my parents, not in my student house!

(Serves 1)

  • 60g uncooked Brown rice
  • Leftover cooked chicken thigh (or any other chicken you may have) cut into chunks
  • ½ tsp. Chilli powder
  • ½ tsp. Ginger cut very small
  • Green vegetables – I used broccoli, peas, spinach and sugar snaps
  • 1 Leek finely sliced
  • 1tsp. Miso
  • 2tsp. Kejap Manis (sweet soy sauce), can be substituted with teriyaki if you can’t find it
  • 1tsp. Tahini
  • 1 Spring onion finely sliced
  1. Cook the brown rice according to instructions on the packet
  2. While the rice is cooking, to a pan over a medium heat add the chicken along with the ginger and chilli powder and cook until crispy
  3. Remove the chicken from the pan and add the leeks
  4. Once the leeks are soft, add your green vegetables along with a splash of water and put the lid on the pan so they can steam
  5. Once the rice is cooked, add it to the pan containing your vegetables and mix
  6. Transfer the rice and veg to a bowl and top with the chicken
  7. Mix the miso, kejap manis, and tahini together with a splash of water and pour over the rice and chicken
  8. Garnish with the spring onions and then…EAT!


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