Chicken Steaks with Miso Kumara Mash and Asian Slaw

Steps

1. a large pot of salted water to the boil.
2. Mix all chicken steaks ingredients (except chicken) together in a shallow dish. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of the chicken breast and use a knife to slice through horizontally to make 2 thin steaks. Add chicken to dish with honey soy mixture and set aside to marinate.
3. Add kumara to pot of boiling water and cook for about 12 minutes, until soft. Drain and mash with miso paste, butter and white part of spring onion. Set aside, covered to keep warm.
4. While kumara is cooking, prepare slaw. Finely shred cabbage until you have about 3 cups worth; peel and grate carrots; thinly slice green part of spring onion. Combine all in a large bowl with coriander stalks. Set aside.
5. Mix all dressing ingredients together in a small bowl and set aside.
6. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken, in batches, for 2-3 minutes each side, until golden and cooked through. Set chicken aside, covered with foil, to rest for about 5 minutes. Toss dressing through slaw just before serving.
7. divide miso kumara mash and Asian slaw between plates. Top with chicken steaks and garnish with coriander leaves.