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Sticky honey and miso chicken recipe

Sticky honey and miso chicken recipe

9 ratings

Created by The Tesco Real Food team

Miso adds a new flavour dimension to this sweet and sticky chicken traybake. Served with fluffy white rice, it's a super-tasty, satisfying meal. See method

  • Serves 4
  • Takes 55 mins
  • 819 calories / serving
  • Dairy-free

Ingredients

  • 45g miso paste
  • 2½ tbsp clear honey
  • 2½ tbsp reduced-salt soy sauce
  • 40g fresh ginger, peeled and finely grated
  • 2 large garlic cloves, crushed
  • 2 tbsp vegetable oil
  • 8 chicken drumsticks
  • 300g long-grain rice
  • 1 broccoli head, cut into small florets
  • 2 red onions, each cut into 8 wedges
  • 3 spring onions, trimmed and thinly sliced
White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

  • Energy

    3430kj
    819kcal     41%

  • Fat

    39g 56%

  • Saturates

    12g 59%

  • Sugars

    17g 18%

  • Salt

    1.9g 32%

of the reference intake
Carbohydrate 72.5g Protein 41.3g Fibre 6.4g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Whisk the miso, honey, soy sauce, ginger, garlic and oil in a jug. Add the chicken to a large, high-sided roasting tin, then pour over the miso mixture and toss to coat. Spread into an even layer, then roast for 20 mins, tossing occasionally, until the chicken is lightly golden and the sauce is starting to thicken.
  2. Meanwhile, rinse the rice well in a sieve under cold running water for 1-2 mins, until the water runs clear, then add to a large, lidded pan with 700ml water; cover and set aside.
  3. Add the broccoli and red onions to the chicken tray and use a spatula to turn everything in the sticky miso sauce to coat. Roast for another 20-25 mins, tossing occasionally, until everything is golden, the chicken is cooked through, and the broccoli is al dente.
  4. Meanwhile, bring the covered rice pan to the boil: once bubbling, turn the heat to low-medium. Simmer for 12-15 mins until the rice has swollen, then use the lid to drain off any excess water and leave covered, until ready to serve. Divide between bowls, then top with the chicken and veg, spooning over any sauce from the tray. Scatter with the spring onions to serve.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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