Chicken and bok choy bowls with sesame-ginger dressing

Instructions

1. Line a bamboo steamer with baking paper. Place chicken in steamer and cover with lid. Half-fill a wok with boiling water and place over high heat. Place steamer over wok and cook for 8-10 minutes or until chicken is cooked through. Transfer to a clean board.
2. Meanwhile, boil, steam or microwave bok choy and snow peas until tender. Drain. Refresh under cold water and drain.
3. Whisk vinegar, miso, oil, honey, ginger, soy sauce and 2 tablespoons water in small bowl.
4. Thickly slice chicken. Divide chicken, bok choy, snow peas, carrot and quinoa between bowls. Drizzle with dressing and sprinkle with sesame seeds.