Name: Miso ginger ground chicken bowls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz 99% lean ground turkey; 1 3/4 tsp miso; 1 1/2 tbsp fresh ginger, grated; 1 clove garlic, minced; 1/4 cup jasmine rice; 1/2 cup water; 5 oz bok choy, halved lengthwise; 8 olive oil cooking sprays; 1/4 tsp salt

Ingredients

9 items

5 oz 99% lean ground turkey
1¾ tsp miso
1½ tbsp fresh ginger, grated
1 clove garlic, minced
¼ cup jasmine rice
½ cup water
5 oz bok choy, halved lengthwise
8 olive oil cooking sprays
¼ tsp salt

Instructions

Prep 20 min · Cook 10 min

In a small pot, combine the jasmine rice and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest covered for 5 minutes. Done when water is absorbed and rice is tender.
While the rice simmers, grate the ginger and mince the garlic. Halve the bok choy and rinse well under cold water.
Coat a 12-inch skillet with cooking spray and set over medium-high heat. Add the ground meat and cook, breaking it up with a spoon, for 6 minutes until browned. Done when opaque and browned, 165°F.
Add the ginger and garlic to the skillet. Cook for 1 minute until fragrant. Stir in the miso and a small splash of water to loosen it, mixing well to coat the meat. Remove the meat from the pan and keep warm.
Wipe out the skillet and spray again with cooking spray. Place the bok choy cut-side down and cook for 3 minutes until charred. Add 2 tablespoons of water, cover, and steam for 1 minute until the stalks are tender. Season with salt.

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Ingredients

Instructions

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