Orange and Soy-Glazed Chicken with Miso Kumara and Sautéed Bok Choy

Steps

1. oven to 200°C. Line an oven tray with baking paper. Preheat BBQ grill to medium (if using).
2. In a medium bowl mix together all orange soy-glazed chicken ingredients (except chicken) and set aside. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make 2 thin steaks. Add chicken to bowl with orange soy glaze to marinate.
3. Toss kumara on prepared tray with miso paste and a drizzle of oil (do not season with salt as miso is salty). Roast for 12–15 minutes, until tender and just starting to caramelise.
4. Cut bok choy in half lengthways and thinly slice; trim ends from beans and slice 1cm. Heat a large, dry, fry-pan (preferably non-stick) on medium heat. Toast sesame seeds for 1–2 minutes, shaking pan often, until golden brown. Remove from pan and set aside.
5. Reduce heat to low to medium. Remove chicken from marinade (reserve marinade), shaking off excess, and cook for 2–3 minutes each side until golden and cooked through (alternatively use BBQ grill). Remove from pan, cover, and rest for 2 minutes before slicing thinly.
6. Wipe pan out with paper towels and add a drizzle of oil, increase heat to medium, add bok choy and beans to and cook for 2 minutes until wilted but still crunchy then add reserved marinade and cook for 30 seconds or until the sauce becomes syrupy. Remove from heat.
7. Divide kumara and vegetables between plates. Top with sliced chicken, sprinkle over sesame seeds, pickled ginger and coriander.