Sticky Miso Chicken & Broccoli Bowl
Miso, maple and soy turn chicken thighs sticky and golden in the air fryer while you toss together a zingy broccoli, cucumber and coriander salad. Add quinoa and avocado, and dinner is done.
Substitute?
- Vegan? Use 280 g firm tofu instead of chicken. Drain and press the tofu to remove excess water. Cut into bite-sized cubes. Mix the miso paste, maple syrup, soy sauce and sesame oil until combined. Toss the tofu cubes in the marinade until evenly coated. Place in a single layer in the air fryer basket. Air fry at 190°C for 15-18 minutes, shaking halfway through, until golden and slightly crispy.
- Gluten-free? Use tamari sauce instead of soy sauce.
- No coriander? Use parsley instead.
- More serving options? Serve with a sprinkle of sesame seeds and a drizzle of sriracha for extra flavours.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 2
Ingredients:
For the chicken:
300 g chicken thighs (boneless and skinless)
25 g miso paste
1 tbsp maple syrup
1 tbsp soy sauce
1 tbsp sesame oil
For the quinoa:
80 g quinoa
160 ml water
For the salad:
1 broccoli (cut into small florets)
½ cucumber
3 spring onions (thinly sliced)
10 g fresh coriander (chopped)
1 lime (juiced)
1 tbsp sesame oil
salt & pepper (to taste)
To serve:
1 avocado (sliced)
Recipe:
Cook the quinoa: Rinse the quinoa under cold water using a fine sieve for approximately 30 seconds. Add the quinoa and 160ml of water to a small saucepan, along with a generous pinch of salt. Bring to a boil, then cover and reduce the heat. Simmer for 15 minutes. Remove from the heat and leave covered for a further 5 minutes. Remove the lid and fluff with a fork.
Prepare the miso chicken (or tofu): In a large mixing bowl, combine the miso paste, maple syrup, soy sauce and sesame oil. Whisk until smooth. Add the chicken thighs (or tofu) and mix well until evenly coated in the marinade. Place the chicken thighs (or tofu) in the air fryer basket and cook at 190°C for 25 minutes (or 15-18 minutes for tofu), or until golden and cooked through.
Cook the broccoli: Bring a saucepan of salted water to the boil. Add the broccoli florets and cook for approximately 3-4 minutes, until tender but still slightly crunchy. Drain and set aside to cool.
Prepare the cucumber: Cut the cucumber in half lengthways. Using a spoon, scoop out the watery centre, then dice the cucumber into small pieces.
Make the broccoli salad: In a large mixing bowl, combine the cooked broccoli, cucumber, sliced spring onions and chopped coriander. Add the lime juice and sesame oil. Season with salt and pepper, then toss everything together until well combined.
Assemble the bowls: Divide the cooked quinoa between two bowls. Add the broccoli and cucumber salad, then slice the miso chicken and arrange on top (or top with the tofu). Finish with sliced avocado and enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days.
