Name: Miso ginger ground chicken bowls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 7 oz ground chicken; 2 tsp miso; 1 1/2 tbsp fresh ginger, grated; 2 cloves garlic, minced; 1 1/2 tsp low-sodium soy sauce; 1/2 tsp honey; 5 oz broccoli florets, bite-sized; 3 oz cucumber, thinly sliced; 1 tbsp rice vinegar; 1/2 tsp sesame oil; 1/2 tsp sesame seeds; 1 green onions, sliced; 1/4 tsp salt; 4 olive oil cooking sprays

Instructions

Prep 20 min · Cook 15 min

Combine the jasmine rice and water in a small saucepan. 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 cooks, toss the sliced cucumbers with rice vinegar and a pinch of salt in a small bowl. Let them sit until serving.
Place the broccoli florets in a skillet with a splash of water. Cover and steam over medium heat for 5 to 6 minutes until tender. Drain any excess water, toss with sesame oil and sesame seeds, and set aside.
Wipe out the skillet and coat with cooking spray over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, for 6 to 8 minutes until browned. Done when opaque in the center, 165°F.
Stir in the miso, ginger, garlic, soy sauce, and honey. Cook for 2 minutes, stirring constantly to coat the chicken in the glaze.
Fluff the rice and place it in a bowl. Top with the miso chicken, sesame broccoli, and pickled cucumbers. Garnish with sliced green onions.

Nutrition

Ingredients

Instructions

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