Garlic & Miso Chicken

Using the fine side of a box grater, grate the ginger and garlic, then switch to the coarse side of the grater and grate the onion.

Place the plain flour on a plate and season with the Chinese 5 spice then dredge the chicken thighs in the flour so they are lightly covered.

Heat some neutral oil (sunflower or vegetable) in a pan and sear the chicken until golden brown all over then remove to a plate.

Turn the heat down to medium (add a dash of oil if needed) and add the garlic, ginger and onion, deglazing the pan with a splash of rice wine vinegar.

After 5 minutes when the aromatics have softened add the miso paste and chicken stock.

Then add the chicken back to the pan, put the lid on and simmer for 25 minutes until the chicken is tender.

Remove the lid and add the sugar snap peas, pak choi, spring onions and orange zest, stir and cook for a further 5 minutes until the veg is tender.

Serve with steamed rice topped with sliced spring onions and toasted sesame seeds.