Japanese Miso Chicken with Sesame Edamame Salad

Japanese Miso Chicken with Sesame Edamame Salad

Ready in 40 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, January 20, 2019.



  • ½ bag frozen, shelled edamame beans
  • 1 baby bok choy, thinly sliced
  • 1 Lebanese cucumber, cut in half and thinly sliced
  • 1 radish, cut in half and thinly sliced
  • 1 spring onion, thinly sliced
  • ½ avocado, thinly sliced
  • 1 pack wasabi ginger dressing
  • ½ pack sesame seeds


  • 1 pack lean chicken breasts
  • 1 pack miso sauce


  • ½ pack sesame seeds


  1. Bring a pot of hot salted water to the boil.
  2. Prep & cook salad. Cook edamame beans in pot of boiling water for 2-3 minutes, until tender. Drain, rinse with cold water and leave to drain.
  3. Place in a large bowl with all remaining salad ingredients (except sesame seeds).
  4. Toast sesame seeds. Heat a dry fry-pan on medium heat. Toast whole pack of sesame seeds in pan for 1-2 minutes, until golden. Reserve pan.
  5. Add half the seeds to salad and set half aside for serving.
  6. Prep chicken. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally.
  7. Cook chicken. Heat 1 tsp oil in reserved pan on medium-high heat. Cook chicken for 5 minutes each side (depending on thickness), or until cooked through. Set chicken aside to rest briefly. Remove pan from heat and allow to cool slightly.
  8. Add miso sauce and chicken back to pan and return low heat. Allow to bubble for about 1 minute, until glaze has thickened slightly and chicken is well coated. Slice thickly.
  9. Serve salad topped with chicken and spoon over any remaining glaze from pan. Sprinkle with sesame seeds.

Nutritional Information

Energy 1842 kj
440 kcal
Protein 40.7g
Carbohydrate 13.0g
Fat 24.8g