Chicken and miso brothy rice

I can't believe it took me this long to try the brothy rice trend. It sounded like something I would really enjoy but I was concerned it would take too long. As the nights get dark nice and early now and the air is so crisp, I finally went for it with this chicken and miso brothy rice version. So glad that I did! It was not as time consuming as I expected and I got to use leftover chicken soup, which I feel like is such a great secret flavor weapon.

Here's what you need to make chicken and miso brothy rice:

• Cooked rice- any rice of your choice. My favorite is basmati.
• Boneless and skinless chicken thighs- this is the best cut of chicken because it stays juicy and flavorful. If you use skin on, the hot broth will turn it soggy.
• Chicken sauce: teriyaki sauce, soy sauce, brown sugar, rice vinegar, minced garlic and minced ginger.
• Chicken broth- I love using some leftover chicken soup because it's got so much flavor!
• Miso paste- this is a flavor packed ingredient made from fermented soybeans. I keep a tub of it in my fridge and it lasts for ages!
• Soy sauce
• Scallions- some for the broth and some for garnish
• Garlic and ginger- I like to use the frozen cubes for ease, but fresh will impart even more flavor and aroma.
• Rice vinegar
• Chili flakes (optional) to add a little spice to the broth.

How to make it:

1. Start by preparing the broth so it can simmer while you prepare the chicken.
2. Heat the oil in a pot and add the scallions, ginger and garlic. Cook for 3-5 minutes, stirring often, until fragrant.
3. Pour in the broth, soy sauce, rice vinegar, and chili flakes (if using)
4. Warm the broth and then whisk in the miso paste. Let the broth gently simmer while preparing the chicken.
5. Heat the remaining oil in a skillet. Add the chicken thighs and cook for 4-5 minutes per-side until browned.
6. Whisk together the sauce for the chicken and pour it into the skillet.
7. Cook, basting the chicken for 5-7 minutes.
8. To serve, add the rice to a shallow bowl. Slice the chicken and place it next to the rice.
9. Pour the hot broth over everything. Garnish with sesame seeds, scallions, and fresh cilantro if desired.

Storing and reheating:

Store the components separately. Keep the broth, chicken, and rice in separate airtight containers in the refrigerator for up to 3–4 days. Reheat everything and assemble the bowls right before eating.

Tips n tricks for chicken and miso brothy rice:

1. Do not bring the broth to a boil. Let it gently simmer. Boiling it will ruin the flavor and aroma.
2. Feel free to add a little chili crisp on top or a soft boiled egg.
3. This is a great way to use up leftover rice!

more chicken and rice recipes:

One pan rotisserie chicken fried rice

Feel better chicken and rice soup

Chicken and miso brothy rice

This juicy savory chicken and miso brothy rice is the perfect nourishing and comforting meal.

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Prep Time 25 minutes mins

Cook Time 10 minutes mins

Servings: 4 servings

Course: Main Course

Ingredients Method

Ingredients

  

Broth

• 2 tablespoon sesame oil divided
• 2 scallions sliced
• 3 cubes frozen minced ginger
• 3 cubes frozen minced garlic
• 2 cups chicken broth preferably strained leftover chicken soup
• 1 tablespoon soy sauce
• 1 ½ teaspoon rice vinegar
• pinch of chili flakes
• 2 tablespoon miso paste

Chicken:

• 4 boneless skinless chicken thighs
• ¼ c teriyaki sauce
• 2 tablespoon soy sauce
• 1 tablespoon honey or brown sugar
• 1 tablespoon rice vinegar
• 1 cube frozen minced garlic
• 1 cubes frozen minced ginger

To serve:

• 3 cups cooked basmati rice
• sliced scallions
• toasted black and white sesame seeds
• bunch of fresh cilantro
• lime wedges

Method

 

1. Start by preparing the broth so it can simmer while you prepare the chicken.
2. Heat the oil in a pot and add the scallions, ginger and garlic. Cook for 3-5 minutes, stirring often, until fragrant.
3. Pour in the broth, soy sauce, rice vinegar, and chili flakes (if using)
4. Warm the broth and then whisk in the miso paste. Let the broth gently simmer while preparing the chicken.
5. Heat the remaining oil in a skillet. Add the chicken thighs and cook for 4-5 minutes per-side until browned.
6. Whisk together the sauce for the chicken and pour it into the skillet.
7. Cook, basting the chicken for 5-7 minutes.
8. To serve, add the rice to a shallow bowl. Slice the chicken and place it next to the rice.
9. Pour the hot broth over everything. Garnish each bowl with toasted sesame seeds, scallions, fresh cilantro, and a wedge of lime if desired.