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chicken and miso brothy rice

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
Cook Time 10 minutes
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.