Miso Baked Chicken with Creamy Slaw
Bring some miso mojo to your week with this easy and tender baked chicken served with a creamy slaw on the side. It's Japanese-inspired and here to please with minimal effort in a snappy timeframe.
Recipe
1
Marinate Chicken
Preheat oven to 210°C fan-forced. In a bowl big enough to fit the chicken, combine miso, ½ the rice wine vinegar, ½ the sesame oil and sugar. Add chicken and toss to coat.
2
Bake Chicken
Place chicken on a lined baking tray with any remaining marinade and bake for 17–20 minutes or until cooked through and caramelised.
3
Make Dressing
Place soy sauce, remaining rice wine vinegar, remaining sesame oil and aioli in a bowl and whisk to combine.
4
Prepare Ingredients
Finely slice cabbage. Roughly chop spinach. Slice radishes and cucumber.
5
Combine Salad
Toss cabbage, spinach, radish, cucumber and dressing together. Season with salt and pepper.
6
Plate Up
Slice chicken and serve with creamy slaw.