Chicken and bok choy bowls with sesame-ginger dressing
skinless chicken breast
4 baby, halved lengthways
150 g, halved diagnolly
rice wine vinegar
1½ tsp, finely grated
1 medium, shredded
1⅓ cup(s), (265g)
2 tsp, toasted
- Line a bamboo steamer with baking paper. Place chicken in steamer and cover with lid. Half-fill a wok with boiling water and place over high heat. Place steamer over wok and cook for 8-10 minutes or until chicken is cooked through. Transfer to a clean board.
- Meanwhile, boil, steam or microwave bok choy and snow peas until tender. Drain. Refresh under cold water and drain.
- Whisk vinegar, miso, oil, honey, ginger, soy sauce and 2 tablespoons water in small bowl.
- Thickly slice chicken. Divide chicken, bok choy, snow peas, carrot and quinoa between bowls. Drizzle with dressing and sprinkle with sesame seeds.