Chicken with Stir-Fry Vegetables and Miso Kumara Mash

Steps

1. a large pot of salted water to the boil. Bring a full kettle to the boil. Preheat BBQ hot plate to high (if using).
2. Cook kumara in pot of boiling water for 12–15 minutes or until soft. Drain and return to pot with miso paste, butter and milk and mash until smooth (mash should not need extra salt, as miso contains salt).
3. While kumara is cooking, prepare the rest of the meal. In a small bowl mix together all dressing ingredients and set aside; thinly slice bok choy; cut broccoli into small florets; set both aside.
4. Pat chicken dry with paper towels and season with salt and pepper. Heat olive oil in a large fry-pan on high heat. Fry chicken for 3–4 minutes each side, or until golden brown and just cooked. Alternatively, cook on BBQ. Remove, cover with foil to rest for a few minutes then slice 1cm.
5. Return pan to high heat, add a little more oil, if required. Stir-fry bok choy and broccoli for 3–4 minutes or until bright green and just starting to wilt. Remove pan from heat, add dressing and toss to coat.
6. Divide miso kumara mash between plates. Top with chicken, stir-fry vegetables and mung bean sprouts.