Miso Butter Cabbage Chicken

15 mins Prep
20 mins Cook
2 Serves

For the chicken

2 Lilydale free range chicken breasts

2 tbsps olive oil

1 tbsp grated ginger

2 tsps garlic powder

1 tsp flaky salt

¼ tsp black pepper


For the cabbage

1 tbsp olive oil

1 tbsp butter

2 brown onions, roughly chopped

3 cups chopped cabbage

1 cup shiitake mushrooms, sliced

2 tbsps miso paste

2 tbsps cooking sake

2 tsps sugar

To serve – edamame, sliced spring onion, chives, sesame seeds

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  1. Place chicken breasts in a large zip lock bag. Pound with a meat mallet to flatten them to ¼ inch. Add a tablespoon of oil, ginger, garlic powder, salt and pepper to the chicken in the bag. Seal the bag and shake it vigorously to coat the chicken completely. Set aside for 15 mins.
  2. Heat a tablespoon of oil and butter in a large skillet on medium heat. Add onion and cook for 6-8 mins until starting to soften.
  3. Increase heat to high and add cabbage and mushroom. Toss and cook for a couple of minutes until starting to turn golden.
  4. Reduce heat to medium. Whisk miso paste, cooking sake and sugar in a bowl until smooth. Add this sauce to the vegetables. Mix well. Cover and cook for 2 mins until heated through. Remove from heat.
  5. Heat a tablespoon of oil in a grill pan. Add the chicken breasts and cook each side for 6-7 minutes or until cooked through the centre.
  6. To serve, spoon vegetables onto a plate. Top with grilled chicken breast. Garnish with edamame, spring onion, chives and sesame seeds.
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