Step 1Wash the rice well in a bowl of cold water, rubbing the grains together with the palms of your hands as if you are polishing them. Drain away any cloudy water and repeat (several times if necessary) until the water remains clear. Drain and put rice into a medium pan and just-cover with water and a generous pinch salt.
Step 2Bring to the boil over medium-high heat, stirring occasionally, then reduce to a simmer. Cover with a lid and cook for 8min, until rice is tender. Remove from heat, and leave to steam, covered, for 5min. Uncover, sprinkle over the mirin and mix gently to coat. Set aside to cool slightly.
Step 3Meanwhile in a large bowl mix the miso, ginger, maple syrup, soy and most of the chilli. With a sharp knife, slash the top of each chicken breast a few times (to allow the flavours to penetrate). Add the chicken to the bowl and rub the miso mixture all over and into the slashes. Cook in a hot non-stick griddle pan over medium heat for 12-15min, turning halfway, until the chicken is cooked through. Remove to a plate and keep warm.
Step 4Rub the halved pak choi with the sesame oil, place cut side-down on the griddle pan and cook for 4min, until slightly softened. Meanwhile, in a large bowl mix the pea shoots, radishes and spring onions. Add the cooled (but still warm) rice and toss gently (with your hands is easiest – it will be sticky!). Divide rice mixture, chicken and pak choi between 4 plates. Sprinkle over remaining red chilli and serve.
GH Tip: For a more intense flavour, marinate the chicken in the miso mixture overnight in the fridge.
Per serving:
Calories: 335
Protein: 33g
Total fat: 5g
Saturates: 1g
Carbs: 40g
Total sugars: 7g
Fibre: 2g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
