Name: Miso ginger chicken with rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 3 oz boneless skinless chicken breast, patted dry; 1/4 cup jasmine rice; 1/3 cup water; 5 oz broccoli florets; 1 1/2 tsp white miso; 2 tsp fresh ginger, grated; 1 clove garlic, minced; 3/4 tsp low sodium soy sauce; 1/2 tsp honey; 1 tsp canola oil; 1/4 tsp salt

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice, water, and a pinch of salt. 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.
While the rice simmers, whisk together the miso, grated ginger, minced garlic, soy sauce, and honey in a small bowl until smooth.
Place the broccoli in a steamer basket over boiling water. Cover and steam for 5 to 6 minutes until tender and bright green.
Heat the oil in a 12-inch skillet over medium heat. Add the chicken breast and cook for 6 minutes. Flip the chicken and cook for 4 minutes more. Done when opaque in the center, 165°F.
Reduce the heat to low. Pour the miso mixture over the chicken in the skillet. Turn the chicken to coat and cook for 2 minutes until the sauce has thickened and coats the meat.
Fluff the rice with a fork and place on a plate. Serve the chicken alongside the rice and broccoli, drizzling any remaining glaze from the pan over the chicken.

Nutrition

Ingredients

Instructions

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