Coconut water and miso stirfry
- 1cup of coconut water
- 6 tbs white miso
- 1/2 tbs honey or rice malt syrup
- 2 cloves of garlic
- 4 chicken breasts
- 500gms mixed vegetables
- Fresh coriander and sesame seeds to garnish.
Cut chicken breast into strips and place in bowl. Mix together miso, coconut water, honey and crushed garlic. Pour over chicken and leave it in fridge to marinate for a few hours or overnight. Remove chicken from marinade, heat oil in wok and cook chicken in two batches. Remove from wok and put aside. Add vegetables to wok and pour over marinade. Stir fry until just cooked, add back chicken and stir well. Top with lightly toasted sesame seeds and chopped coriander.