Charred Miso Chicken With Sweet Potato Noodle Salad | Donna Hay

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