Sweet Miso Chicken

with Spicy Peanut Zucchini & Jasmine Rice

Sweet and spicy make for an electric flavour duo. Here, a sweet miso sauce coats the golden chicken, while pan-fried zucchini and crunchy peanuts get tossed in a fiery sambal oelek sauce tempered by a bed of fluffy jasmine rice.

Cooking time35 minutes


Calories880 / serving

Nutrition per serving:
  • Total Fat: 43g
  • Sugars: 11g
  • Saturated Fat: 14g
  • Protein: 44g
  • Sodium: 870mg
  • Fibres: 3g
  • Total Carbs: 77g

Allergens: Milk, Peanuts, Soy, Sulphites

We will send you:

  • 6 Chicken drumsticks (or 2 chicken breasts; or 4 bone-in chicken thighs; or 2 bone-in chicken legs)
  • 1 Zucchini
  • 157g Jasmine rice
  • 25g Peanuts
  • 10ml Sambal oelek
  • 15g Brown sugar
  • 20g White miso paste

You will need:

  • Medium pot
  • Medium pan
  • Sheet pan
  • Oil
  • 2 or 4 tbsp Butter
  • Salt & pepper
  • Parchment paper



Roast the chicken

Preheat the oven to 450°F. Pat the chicken dry with paper towel; season with S&P. On a lined sheet pan, arrange the chicken drumsticks in a single, even layer and roast in the oven, 30 to 35 minutes, flipping halfway through, until cooked through. (For chicken breasts, or bone-in chicken thigh or leg cuts: Preheat the oven to 450°F. On a lined sheet pan, arrange the chicken in a single, even layer and roast in the oven, 20 to 25 minutes (for breasts), 25 to 30 minutes (for thighs), 35 to 40 minutes (for legs), flipping halfway through, until the chicken is golden brown and cooked through.)


Cook the rice

While the chicken roasts, in a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.


Mise en place

While the rice cooks, quarter the zucchini lengthwise; slice crosswise into 1-inch pieces.


Toast the peanuts

In a medium pan, heat a drizzle of oil on medium. Add the peanuts and toast, stirring frequently, 1 to 2 minutes, until fragrant. Transfer to a bowl and reserve the pan.


Make the sweet miso sauce

Heat the same pan on medium; add the brown sugar, miso paste, ¼ cup water and 2 tbsp butter (double the water and butter for 4 portions). Cook, whisking frequently, 4 to 5 minutes, until the sugar has dissolved and the sauce has thickened. Transfer to a medium bowl and set aside. Wipe out and reserve the pan.


Sauté the zucchini & serve

In the same pan, heat a drizzle of oil on medium-high. Add the zucchini and sauté, stirring occasionally, 3 to 4 minutes, until beginning to brown and soften. Stir in the toasted peanuts and as much of the sambal oelek as you’d like (add ½ for medium spicy); season with S&P to taste. To the bowl of sweet miso sauce, add the roasted chicken; toss to combine. Divide the cooked rice and spicy peanut zucchini between your plates. Top the rice with the chicken. Bon appétit!

Health Canada recommends cooking Poultry to a minimum internal temperature of 74°C