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Miso-Honey Wok Chicken with Sugar Snap Peas
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20 min
Quick
Gurkerl Küche
Zartes Hendl und knackige Zuckerschoten in einer herrlich aromatischen Miso-Honig-Glasur frisch aus dem Wok. Mit duftendem Jasminreis, frischem Ingwer und geröstetem Sesam – in nur 15 Minuten servierfertig, ausgewogen und voller Umami!
Ingredients
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to package instructions for about 12 minutes until tender, then cover and keep warm.
Pat the chicken breasts dry and cut into bite-sized, thin strips. Wash the sugar snap peas, pat dry, and trim the ends if needed. Trim the spring onions and slice diagonally into rings, separating the white parts from the greens. Peel and finely grate the ginger and garlic.
For the glaze, whisk the white miso paste, honey, soy sauce, sesame oil, cornstarch, and 4 tbsp of cold water in a small bowl until smooth and the miso paste and starch are completely dissolved.
Chef's tip
Crispy wok vegetables: Only sear the sugar snap peas briefly over high heat – this way they retain their vibrant green color and wonderfully crisp bite.
Warm miso gently: Only add the miso-honey sauce at the very end and let it thicken briefly so that the delicate, nutty-sweet fermentation aroma of the miso paste is preserved.
45 min
Quick
