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.
  2. 2Combine miso, 2 tbsp ginger, mirin, 3 tbsp tamari, honey and garlic in a small bowl and whisk well.
  3. 3Combine miso, 2 tbsp ginger, mirin, 3 tbsp tamari, honey and garlic in a small bowl and whisk well.
  4. 4Pour the mixture over chicken, toss to coat evenly and allow it to marinade for at least 30 minutes up to several hours.
  5. 5Pour the mixture over chicken, toss to coat evenly and allow it to marinade for at least 30 minutes up to several hours.
  6. 6Pour the mixture over chicken, toss to coat evenly and allow it to marinade for at least 30 minutes up to several hours.
  7. 7Add 2 tbsp olive oil to a large skillet over medium heat.
  8. 8Add 2 tbsp olive oil to a large skillet over medium heat.
  9. 9Add 2 tbsp olive oil to a large skillet over medium heat.
  10. 10Add chicken and cook undisturbed on first side for 7 minutes.
  11. 11Add chicken and cook undisturbed on first side for 7 minutes.
  12. 12Add chicken and cook undisturbed on first side for 7 minutes.
  13. 13Flip chicken and cook an additional 7 minutes on the second side until cooked through and internal temperature hits 165°F.
  14. 14Flip chicken and cook an additional 7 minutes on the second side until cooked through and internal temperature hits 165°F.
  15. 15Flip chicken and cook an additional 7 minutes on the second side until cooked through and internal temperature hits 165°F.
  16. 16Remove chicken from pan and set aside.
  17. 17Remove chicken from pan and set aside.
  18. 18Remove chicken from pan and set aside.
  19. 19Add bok choy to your hot pan, adding more olive oil if needed.
  20. 20Add bok choy to your hot pan, adding more olive oil if needed.
  21. 21Add bok choy to your hot pan, adding more olive oil if needed.
  22. 22Sear bok choy on all sides until softened through, about 5 minutes total, then remove from heat.
  23. 23Sear bok choy on all sides until softened through, about 5 minutes total, then remove from heat.
  24. 24Sear bok choy on all sides until softened through, about 5 minutes total, then remove from heat.
  25. 25Add 1 tbsp olive oil to a clean pan over medium heat.
  26. 26Add 1 tbsp olive oil to a clean pan over medium heat.
  27. 27Add 1 tbsp olive oil to a clean pan over medium heat.
  28. 28Add ½ tsp ginger and lightly sauté for one to two minutes.
  29. 29Add ½ tsp ginger and lightly sauté for one to two minutes.
  30. 30Add ½ tsp ginger and lightly sauté for one to two minutes.
  31. 31Add in bone broth and tamari and bring to a simmer, stirring to release any ginger that may have stuck to the pan.
  32. 32Add in bone broth and tamari and bring to a simmer, stirring to release any ginger that may have stuck to the pan.
  33. 33Add in bone broth and tamari and bring to a simmer, stirring to release any ginger that may have stuck to the pan.
  34. 34Turn off heat once simmering.
  35. 35Turn off heat once simmering.
  36. 36Turn off heat once simmering.
  37. 37To serve, add a scoop of rice to a bowl then top with broth and finish with chicken.
  38. 38To serve, add a scoop of rice to a bowl then top with broth and finish with chicken.
  39. 39To serve, add a scoop of rice to a bowl then top with broth and finish with chicken.
  40. 40Garnish with green onion, chili garlic oil and sesame seeds.
  41. 41Garnish with green onion, chili garlic oil and sesame seeds.
  42. 42Garnish with green onion, chili garlic oil and sesame seeds.

Ingredients

  • 4 boneless skinless chicken thighs
  • 4 boneless skinless chicken thighs
  • 4 boneless skinless chicken thighs
  • 5 boneless skinless chicken thighs
  • 5 boneless skinless chicken thighs
  • 5 boneless skinless chicken thighs
  • 3 tbsp olive oil, divided
  • 3 tbsp olive oil, divided
  • 3 tbsp olive oil, divided
  • 2 tbsp mellow white miso paste
  • 2 tbsp mellow white miso paste
  • 2 tbsp mellow white miso paste
  • 2 tbsp freshly grated ginger
  • 2 tbsp freshly grated ginger
  • 2 tbsp freshly grated ginger
  • 0.5 tsp freshly grated ginger
  • 0.5 tsp freshly grated ginger
  • 0.5 tsp freshly grated ginger
  • 2 tbsp mirin
  • 2 tbsp mirin
  • 2 tbsp mirin
  • 2 tbsp rice wine vinegar
  • 2 tbsp rice wine vinegar
  • 2 tbsp rice wine vinegar
  • 5 tbsp tamari, divided
  • 5 tbsp tamari, divided
  • 5 tbsp tamari, divided
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 cloves garlic, minced or grated
  • 2 cloves garlic, minced or grated
  • 2 cloves garlic, minced or grated
  • 2 cups chicken bone broth
  • 2 cups chicken bone broth
  • 2 cups chicken bone broth
  • 1 baby bok choy, quartered
  • 1 baby bok choy, quartered
  • 1 baby bok choy, quartered
  • 0 Green onion, thinly sliced for garnish
  • 0 Green onion, thinly sliced for garnish
  • 0 Green onion, thinly sliced for garnish
  • 0 Chili garlic oil, for garnish
  • 0 Chili garlic oil, for garnish
  • 0 Chili garlic oil, for garnish
  • 0 Sesame seeds, for garnish
  • 0 Sesame seeds, for garnish
  • 0 Sesame seeds, for garnish
  • 0 Cooked white rice, for serving
  • 0 Cooked white rice, for serving
  • 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.