Brothy Miso Ginger Chicken & Rice

Serves 1
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Directions

  1. 1Combine miso, 2 tbsp ginger, mirin, 3 tbsp tamari, honey, and garlic in a small bowl and whisk well to make the marinade.
  2. 2Pour the marinade over the chicken, toss to coat evenly, and let it marinate for at least 30 minutes up to several hours.
  3. 3Add 2 tbsp olive oil to a large skillet over medium heat.
  4. 4Add chicken to the skillet and cook undisturbed on the first side for 7 minutes.
  5. 5Flip the chicken and cook an additional 7 minutes on the second side until cooked through and the internal temperature reaches 165°F.
  6. 6Remove the chicken from the pan and set it aside.
  7. 7Add bok choy to the hot pan (add more olive oil if needed) and sear on all sides until softened through, about 5 minutes total.
  8. 8Remove the bok choy from heat.
  9. 9Add 1 tbsp olive oil to a clean pan over medium heat.
  10. 10Add ½ tsp ginger and lightly sauté for one to two minutes.
  11. 11Add chicken bone broth and the remaining tamari to the pan and bring to a simmer, stirring to release any ginger that may have stuck to the pan.
  12. 12Turn off the heat once simmering.
  13. 13To serve, add a scoop of rice to a bowl.
  14. 14Top the rice with broth and finish with the cooked chicken and bok choy.
  15. 15Garnish with green onion, chili garlic oil, and sesame seeds.

Ingredients

  • 4 pieces boneless skinless chicken thighs
  • 3 tbsp olive oil
  • 2 tbsp mellow white miso paste
  • 2.5 tbsp freshly grated ginger
  • 2 tbsp mirin or rice wine vinegar
  • 5 tbsp tamari
  • 2 tbsp honey
  • 2 cloves garlic, minced or grated
  • 2 cups chicken bone broth
  • 1 piece baby bok choy, quartered
  • green onion, thinly sliced
  • chili garlic oil
  • sesame seeds
  • cooked white rice

Equipment

small bowlwhisklarge skillettongsclean panserving bowl
Brothy Miso Ginger Chicken & Rice | Clip Recipe