Serves 1
Directions
- 1Combine miso, 2 tbsp ginger, mirin, 3 tbsp tamari, honey and garlic in a small bowl and whisk well.
- 2Pour the mixture over chicken, toss to coat evenly and allow it to marinade for at least 30 minutes up to several hours.
- 3Add 2 tbsp olive oil to a large skillet over medium heat.
- 4Add chicken and cook undisturbed on first side for 7 minutes.
- 5Flip chicken and cook an additional 7 minutes on the second side until cooked through and internal temperature hits 165°F.
- 6Remove chicken from pan and set aside.
- 7Add bok choy to your hot pan, adding more olive oil if needed.
- 8Sear bok choy on all sides until softened through, about 5 minutes total, then remove 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 in bone broth and tamari and bring to a simmer, stirring to release any ginger that may have stuck to the pan.
- 12Turn off heat once simmering.
- 13To serve, add a scoop of rice to a bowl then top with broth and finish with chicken.
- 14Garnish with green onion, chili garlic oil and sesame seeds.
Ingredients
- 4 boneless skinless chicken thighs
- 5 boneless skinless chicken thighs
- 3 tbsp olive oil, divided
- 2 tbsp mellow white miso paste
- 2 tbsp freshly grated ginger
- 0.5 tsp freshly grated ginger
- 2 tbsp mirin
- 2 tbsp rice wine vinegar
- 5 tbsp tamari, divided
- 2 tbsp honey
- 2 cloves garlic, minced or grated
- 2 cups chicken bone broth
- 1 baby bok choy, quartered
- 0 Green onion, thinly sliced for garnish
- 0 Chili garlic oil, for garnish
- 0 Sesame seeds, for garnish
- 0 Cooked white rice, for serving
Equipment
small bowllarge skilletclean pan
Tips
- Allow chicken to marinade for at least 30 minutes up to several hours for best flavor.
- Ensure chicken internal temperature hits 165°F.
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