Name: Miso ginger ground chicken bowls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 5 oz ground chicken; 5 oz broccoli, cut into small florets; 2 tsp miso; 1 1/2 tsp low-sodium soy sauce; 2 tsp ginger, grated; 1 clove garlic, minced; 1 tsp canola oil; 3/4 tsp honey; 1 green onions, thinly sliced; 1/4 tsp salt

Instructions

Prep 15 min · Cook 10 min

In a small saucepan, combine the jasmine rice and water. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 15 minutes. Remove from the heat and let it rest, covered, for 5 minutes before fluffing with a fork.
In a small bowl, whisk together the miso, soy sauce, honey, and half the ginger with a splash of water until smooth.
Heat the oil in a 12-inch skillet over medium-high heat. Add the ground chicken, garlic, and the remaining ginger. Cook, breaking up the meat with a spoon, for 6 to 8 minutes until the chicken is browned and cooked through. Done when opaque in the center, 165°F.
Pour the miso sauce into the skillet with the chicken. Stir to coat and simmer for 2 minutes until the sauce thickens slightly. While the chicken simmers, place the broccoli in a microwave-safe bowl with a splash of water, cover, and microwave for 3 to 4 minutes until tender, then season with salt.
Place the rice in a bowl and top with the miso ginger chicken and the steamed broccoli. Garnish with the green onions.

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Instructions

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