Chicken fillet with miso glaze and fried pak choi and mushroom vegetables

Ingredients for 2 servings:

• 250 g chicken inner fillet(s)
• 1 garlic clove(s)
• 5 g ginger root
• 30 ml mirin
• 1 tbsp water
• 25 g miso paste, dark (Aka)
• 2 tsp raw cane sugar
• 1 tsp rice vinegar
• 1 tsp oil for frying
• 1 tsp sesame seeds, roasted
• 300 g pak choi
• 300 g mushrooms, brown
• 1 stalk(s) spring onion(s)
• 25 ml soy sauce
• 1 tsp sesame oil, roasted
• 1 tsp honey
• ¾ tsp Sriracha sauce
• 15 g butter
• n. B. Pepper, black

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 37 minutes

Peel the garlic, peel the ginger, and then finely grate both. Make a marinade for the meat. To do this, mix the miso paste with mirin, water, and rice vinegar until smooth. Then stir in the grated garlic and ginger, as well as the raw cane sugar, and mix everything thoroughly to create a slightly thick marinade. Place the chicken breast fillets in the marinade, cover, and let marinate in the refrigerator for at least 1 hour. Wash the bok choy, remove the stalk, and separate the green leaves from each segment. Roughly chop these leaves depending on their size and set aside. Cut the white parts crosswise into strips. Clean and slice the mushrooms. Wash the spring onions and slice them into rings, setting the green parts aside for garnish later. Make a seasoning sauce from the soy sauce, sesame oil, honey, and sriracha sauce. Spread the mushrooms in a non-stick pan and roast them without adding any more fat over high heat for about 4 minutes, stirring occasionally, until the mushrooms have lost most of their liquid. Reduce the heat slightly, add the butter, and let it foam. Then add the white parts of the spring onions and the white parts of the bok choy to the pan and fry everything for about 4-5 minutes. Then add the green parts of the bok choy and mix. Add the seasoning sauce and cook for about 2 minutes, stirring continuously, until the green leaves of the bok choy have also collapsed. Finally, season with black pepper. Meanwhile, drain the marinated meat through a sieve, reserving the marinade. Heat the oil in a non-stick pan. Add the meat and fry for about 2 minutes on each side. Then brush the remaining marinade over the meat and cook over medium heat, turning occasionally, until the meat glazes. When serving, sprinkle the meat with toasted sesame seeds and garnish the vegetables with green onion rings. I served it with rice. The serving size is calculated based on a filling side dish as a main course.