Serves 1
Directions
- 1Combine miso, 2 tbsp ginger, mirin, 3 tbsp tamari, honey, and garlic in a small bowl and whisk well to make the marinade.
- 2Pour the marinade over the chicken, toss to coat evenly, and let it marinate for at least 30 minutes up to several hours.
- 3Add 2 tbsp olive oil to a large skillet over medium heat.
- 4Add chicken to the skillet and cook undisturbed on the first side for 7 minutes.
- 5Flip the chicken and cook an additional 7 minutes on the second side until cooked through and the internal temperature reaches 165°F.
- 6Remove the chicken from the pan and set it aside.
- 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.
- 8Remove the bok choy from heat.
- 9Add 1 tbsp olive oil to a clean pan over medium heat.
- 10Add ½ tsp ginger and lightly sauté for one to two minutes.
- 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.
- 12Turn off the heat once simmering.
- 13To serve, add a scoop of rice to a bowl.
- 14Top the rice with broth and finish with the cooked chicken and bok choy.
- 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
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