Brothy Miso Ginger Chicken & Rice
Adapted from this Instagram post.
Ingredients
|
Ingredients
|
Amount |
| Chicken Thighs (boneless, skinless) |
4-5 count |
| Olive Oil |
3 tbsp |
| Tamari Soy Sauce |
8 tbsp |
| White Miso Paste |
4 tbsp |
| Freshly Grated Ginger |
4 tbsp |
| Mirin |
4 tbsp |
| Honey |
4 tbsp |
| Garlic |
4 cloves |
| Chicken Stock |
2 cup |
| Baby bok choy, quartered |
2 units |
| Green Onion |
1 unit |
| Sesame Seeds |
1 unit |
| Chili Crisp |
1 unit |
Timings
Marinade chicken thighs the night before (optional, but recommended).
Pan-sear or grill chicken thighs (approx 20 minutes).
Pan-sear bok choy, then cook with broth (approx 5 minutes).
Recipe
- Combine miso, 4 tbsp ginger, mirin, 6 tbsp tamari, honey and garlic in a
small bowl and whisk well. Pour over chicken, toss to coat evenly and allow
it to marinade for at least 30 minutes up to several hours.
- Add 2 tbsp olive oil to a large skillet over medium heat. Add chicken and
cook undisturbed on first side for 7 minutes. Flip and cook an additional 7
minutes on the second side until cooked through and internal temperature hits
165°F. Remove from pan and set aside.
- Add bok choy to your hot pan, if needed you can add more olive oil. Sear on
all sides until softened through then remove from heat, about 5 minutes
total.
- Add 1 tbsp olive oil to a clean pan over medium heat. Add 1/2 tsp ginger and
lightly sauté for one to two minutes. Add in bone broth and remaining tamari
and bring to a simmer, stirring to release any ginger that may have stuck to
the pan. Turn off heat once simmering.
- To serve, add a scoop of rice to a bowl then top with broth and finish with
chicken. Garnish with green onion, chili crisp and sesame seeds.