Chicken Steaks with Miso Kumara Mash and Asian Slaw

Steps

1. a medium pot of salted water to the boil.
2. Mix all chicken steak ingredients (except chicken) in a shallow dish. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make 2 thin steaks. Add chicken to dish with marinade and set aside.
3. Add kumara to pot of boiling water and cook for about 12 minutes, until very soft. Drain, return to pot with miso paste and butter and mash until smooth. Set aside, covered to keep warm.
4. While kumara is cooking, mix all dressing ingredients together in a large bowl and set aside. Thinly slice cabbage until you have 1 cup worth; peel and grate carrot; remove core and seeds from capsicum and thinly slice.
5. Just before serving, add chopped veggies to bowl with dressing, along with coriander stalks. Toss to combine and season to taste with pepper.
6. Heat a drizzle of oil in a large fry-pan on medium heat. Cook chicken for 2-3 minutes each side, until golden and cooked through. Remove from pan and set aside, covered with foil, to rest for 5 minutes. Slice thickly against the grain (if desired).
7. divide miso kumara mash and Asian slaw between plates and top with slices of chicken steaks. Garnish with coriander leaves.