Miso Honey Chicken and Ginger Broth Rice Bowl
Miso Honey Chicken and Ginger Broth Rice Bowl
Ingredients
For the Miso Honey Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup miso paste
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic, grated
- 1 tablespoon vegetable oil
For the Ginger Asian Broth
- 6 cups chicken broth
- 4 spring onions, sliced
- 1/4 cup fresh cilantro, roughly chopped
- 2 inches fresh ginger, sliced
- 4 cloves garlic, sliced
- 1/2 teaspoon black peppercorns
For the Ginger Rice
- 2 cups white rice, rinsed
- 1 tablespoon fresh ginger, grated
- 1/4 teaspoon salt
- 2 1/2 cups water, or as needed
For the Sautéed Greens
- 1 pound broccolini, trimmed
- 2 spring onions, sliced
- 1 tablespoon sesame oil
For Garnish
- 1/4 cup fresh cilantro, for garnish
- 1 tablespoon toasted sesame seeds
- 1 teaspoon chili oil, or to taste
Instructions
- 1
Prepare the Ginger Asian Broth: In a medium saucepan, combine chicken broth, sliced spring onions, roughly chopped cilantro, sliced ginger, sliced garlic, and black peppercorns. Bring to a simmer over medium heat and cook for 15 minutes to infuse flavors. Strain the broth through a fine-mesh sieve into a clean bowl, discarding the solids. Keep warm.
⏱️ 20 min
- 2
Prepare the Miso Honey Chicken Marinade: In a mixing bowl, whisk together miso paste, soy sauce, honey, grated fresh ginger, and grated garlic until smooth. Add the cut chicken pieces to the marinade and toss to ensure they are fully coated. Set aside.
⏱️ 5 min
- 3
Cook the Ginger Rice: Rinse the white rice thoroughly under cold water until the water runs clear. In a small pot, combine the rinsed rice, grated fresh ginger, and salt. Add water until it reaches the first knuckle above the rice (approximately 2 1/2 cups for 2 cups of rice). Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is fluffy. Remove from heat and let stand, covered, for 5 minutes.
⏱️ 25 min
- 4
Cook the Miso Honey Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces, reserving any extra marinade. Cook, stirring occasionally, until the chicken is golden brown and cooked through, about 8-10 minutes. Pour the reserved marinade over the chicken during the last 2-3 minutes of cooking, stirring continuously to create a rich, sticky glaze. Remove chicken from the pan and slice into bite-sized pieces.
⏱️ 12 min
- 5
Sauté the Greens: In the same skillet used for the chicken, add sesame oil. Add broccolini and sliced spring onions. Sauté for 5-7 minutes, or until the broccolini is tender-crisp. You may add a splash of water if needed to help steam the broccolini.
⏱️ 7 min
- 6
Assemble the Rice Bowls: Divide the cooked ginger rice among four serving bowls. Ladle the warm strained ginger Asian broth over the rice. Arrange the sliced miso honey chicken pieces and sautéed broccolini and spring onions on top of the rice. Garnish each bowl with a fresh sprig of cilantro, a sprinkle of toasted sesame seeds, and a drizzle of chili oil.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Miso Honey Chicken and Ginger Broth Rice Bowl
For the Miso Honey Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup miso paste
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic, grated
- 1 tablespoon vegetable oil
For the Ginger Asian Broth
- 6 cups chicken broth
- 4 spring onions, sliced
- 1/4 cup fresh cilantro, roughly chopped
- 2 inches fresh ginger, sliced
- 4 cloves garlic, sliced
- 1/2 teaspoon black peppercorns
For the Ginger Rice
- 2 cups white rice, rinsed
- 1 tablespoon fresh ginger, grated
- 1/4 teaspoon salt
- 2 1/2 cups water, or as needed
For the Sautéed Greens
- 1 pound broccolini, trimmed
- 2 spring onions, sliced
- 1 tablespoon sesame oil
For Garnish
- 1/4 cup fresh cilantro, for garnish
- 1 tablespoon toasted sesame seeds
- 1 teaspoon chili oil, or to taste
Instructions
- 1
Prepare the Ginger Asian Broth: In a medium saucepan, combine chicken broth, sliced spring onions, roughly chopped cilantro, sliced ginger, sliced garlic, and black peppercorns. Bring to a simmer over medium heat and cook for 15 minutes to infuse flavors. Strain the broth through a fine-mesh sieve into a clean bowl, discarding the solids. Keep warm.
⏱️ 20 min - 2
Prepare the Miso Honey Chicken Marinade: In a mixing bowl, whisk together miso paste, soy sauce, honey, grated fresh ginger, and grated garlic until smooth. Add the cut chicken pieces to the marinade and toss to ensure they are fully coated. Set aside.
⏱️ 5 min - 3
Cook the Ginger Rice: Rinse the white rice thoroughly under cold water until the water runs clear. In a small pot, combine the rinsed rice, grated fresh ginger, and salt. Add water until it reaches the first knuckle above the rice (approximately 2 1/2 cups for 2 cups of rice). Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is fluffy. Remove from heat and let stand, covered, for 5 minutes.
⏱️ 25 min - 4
Cook the Miso Honey Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces, reserving any extra marinade. Cook, stirring occasionally, until the chicken is golden brown and cooked through, about 8-10 minutes. Pour the reserved marinade over the chicken during the last 2-3 minutes of cooking, stirring continuously to create a rich, sticky glaze. Remove chicken from the pan and slice into bite-sized pieces.
⏱️ 12 min - 5
Sauté the Greens: In the same skillet used for the chicken, add sesame oil. Add broccolini and sliced spring onions. Sauté for 5-7 minutes, or until the broccolini is tender-crisp. You may add a splash of water if needed to help steam the broccolini.
⏱️ 7 min - 6
Assemble the Rice Bowls: Divide the cooked ginger rice among four serving bowls. Ladle the warm strained ginger Asian broth over the rice. Arrange the sliced miso honey chicken pieces and sautéed broccolini and spring onions on top of the rice. Garnish each bowl with a fresh sprig of cilantro, a sprinkle of toasted sesame seeds, and a drizzle of chili oil.
⏱️ 5 min