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miso chicken and rice
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Ingredients
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Step by step
Method
4 steps
- 1
Whisk 2 tablespoons white miso, 1 tablespoon soy sauce, 1 tablespoon honey, 1 teaspoon rice vinegar, and 1 teaspoon grated ginger. Toss 1½ pounds boneless chicken thighs with half the mixture and let them sit for 15 minutes.
- 2
Rinse 1½ cups jasmine rice until the water is mostly clear. Put it in a covered pot with 2 cups chicken broth and ½ teaspoon salt. Bring to a boil, cover, reduce to low, and cook 15 minutes; rest 10 minutes off heat.
- 3
While the rice cooks, heat 1 tablespoon oil in a skillet over medium-high. Sear the chicken 5–6 minutes per side, then brush with the remaining miso mixture and cook 2–3 minutes more, until browned and 165°F.
- 4
Fluff the rice and serve with sliced chicken, steamed greens, and scallions. Spoon any skillet juices over the bowls while they are hot.