Charred Miso Chicken With Sweet Potato Noodle Salad
Switch up your favourite chicken salad with a new Japanese twist and you'll have the whole family wanting more.
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Cooking tools:
- Spiralizer
- Grill
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 2 tablespoons white miso paste
- 1 tablespoon honey
- 2 cloves garlic, crushed
- 2 tablespoons extra virgin olive oil
- 720g chicken thigh fillets
- 800g sweet potato (kumara), peeled and spiralised or thinly shredded
- 2 green onions (scallions), thinly sliced
- 1½ cups (210g) frozen podded edamame, thawed
- 1 cup Thai basil leaves
- 1 cup coriander (cilantro) leaves
- ½ cup (75g) toasted cashews, chopped
- lime wedges, to serve
- ⅓ cup (80ml) coconut cream
- 1 tablespoon lime juice
- 2 tablespoons water
- 1 teaspoon honey
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