Ingredients
Serves 2
1 free range chicken breast
300 ml vegetable stock or make
stock with a veggie cube
1 tbsp organic miso
1-2 cm piece of fresh ginger
2 cloves garlic , peeled and chopped
1 tbsp fresh coriander
1/2 red pepper, finely sliced
1 handful beansprouts
2 Bok Choy trimmed and roughly chopped ,
save 2 leaves to garnish
method
1 .Preheat oven to 200 C/Gas 6 .Take a large sheet of foil and place the chicken in the centre .
2 . In a small pan , bring the stock to the boil and add the miso , ginger garlic and 1 tbsp of the coriander .
3 .Pull the foil up to create a bowl shape and spoon over the flavoured stock .Scrunch the foil up to create a parcel .Transfer to a baking tray and cook for 10 minutes .
4 . Arrange the Bok Choy on a serving plate .Transfer the cooked chicken on to the Bok Choy and then sprinkle over the pepper and sprouts .
5. Garnish with the two whole leaves of Bok Choy and remaining coriander . Serve immediately .
Serves 2
1 free range chicken breast
300 ml vegetable stock or make
stock with a veggie cube
1 tbsp organic miso
1-2 cm piece of fresh ginger
2 cloves garlic , peeled and chopped
1 tbsp fresh coriander
1/2 red pepper, finely sliced
1 handful beansprouts
2 Bok Choy trimmed and roughly chopped ,
save 2 leaves to garnish
method
1 .Preheat oven to 200 C/Gas 6 .Take a large sheet of foil and place the chicken in the centre .
2 . In a small pan , bring the stock to the boil and add the miso , ginger garlic and 1 tbsp of the coriander .
3 .Pull the foil up to create a bowl shape and spoon over the flavoured stock .Scrunch the foil up to create a parcel .Transfer to a baking tray and cook for 10 minutes .
4 . Arrange the Bok Choy on a serving plate .Transfer the cooked chicken on to the Bok Choy and then sprinkle over the pepper and sprouts .
5. Garnish with the two whole leaves of Bok Choy and remaining coriander . Serve immediately .