Name: Miso ginger chicken with rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/4 cup jasmine rice; 5 oz broccoli florets; 1 1/2 tsp white miso; 1 tsp mirin; 1 tsp low-sodium soy sauce; 1 tbsp fresh ginger, grated; 1 clove garlic, minced; 1 tsp canola oil; 1/2 cup water; 1/4 tsp salt

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the rice, water, and half the salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice simmers, whisk the miso, mirin, soy sauce, grated ginger, and minced garlic together in a small bowl until smooth.
Place the broccoli in a steamer basket over a pot of boiling water. Cover and steam for 5 to 6 minutes until tender and bright green. Season with the remaining salt.
Heat the canola oil in a 12-inch skillet over medium-high heat. Add the chicken pieces in a single layer and cook for 4 minutes, flip, and cook for 3 to 4 minutes more until browned and the centers are opaque. Done when opaque in the center, 165°F.
Reduce the skillet heat to low. Pour the miso sauce over the chicken and toss to coat. Cook for 1 minute until the sauce thickens and glazes the meat. Serve the glazed chicken alongside the jasmine rice and steamed broccoli.

Nutrition

Ingredients

Instructions

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