Prep time: 10 mins 
Cooking time: 25 mins
Serves: 4

Ingredients

• 2 Cups Sushi rice  
• 1 Bunch Shallots 
• 200g Cup Mushrooms  
• 2 Bunch Moon Buk or Buk Choy 
• 500g Chicken Thighs  
• Miso & Maple Marinate Beerenberg  
• Cooking oil  

Method 

1. Cook the rice as per packet instructions. 

2. Cut the shallots into 3cm batons, cut the mushrooms into quarters, and cut the chicken into 3cm pieces, set aside. 

3. Bring a wok or a frying pan to high heat, drizzle some cooking oil and cook the mushrooms for approx. 5mins while stirring. Then add the shallots and cook for a further 2 mins. Remove from pan and set aside. 

4. On the same pan, on high heat, drizzle more cooking oil and add the chicken. Stir fry for 5 mins until golden and add the miso & Maple sauce. Rinse the jar with 1/3 cup of water and add to the pan. Turn the heat to medium low and cook for 10 mins stirring occasionally.  

5. Add the Moon Buk, mushrooms and shallots and mix through with the sauce. Put a lid on for 2 mins so it finishes cooking.  

6. Serve miso maple chicken with sushi rice and garnish with some shallots and sesame seeds if desired.