Brothy Miso Ginger Chicken & Rice
Directions
- 1Combine miso, 2 tbsp ginger, mirin, 3 tbsp tamari, honey and garlic in a small bowl and whisk well.
- 2Pour mixture over chicken, toss to coat evenly and marinate for at least 30 minutes.
- 3Add 2 tbsp olive oil to a large skillet over medium heat.
- 4Add chicken and cook undisturbed on one side for 7 minutes, then flip and cook for another 7 minutes until cooked through.
- 5Remove chicken and set aside.
- 6Add 1 tbsp olive oil to a clean pan over medium heat.
- 7Add ½ tsp ginger and sauté for one to two minutes.
- 8Add bone broth and tamari, bring to a simmer, and stir.
- 9Turn off heat once simmering.
- 10Serve rice topped with broth, chicken, green onion, chili garlic oil and sesame seeds.
Ingredients
- 4 boneless skinless chicken thighs
- 3 tbsp olive oil
- 2 tbsp mellow white miso paste
- 2 tbsp freshly grated ginger
- 2 tbsp mirin or rice wine vinegar
- 5 tbsp tamari
- 2 tbsp honey
- 2 cloves garlic
- 2 cups chicken bone broth
- 1 green onion
- 1 chili garlic oil
- 1 sesame seeds
- 1 cooked white rice
Equipment
large skilletsmall bowlwhiskknifefork
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