Name: Miso ginger chicken and rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 3/4 tsp salt; 5 oz boneless skinless chicken breast, patted dry; 5 oz broccoli florets; 2 3/4 tsp miso; 2 1/2 tsp fresh ginger, grated; 1 3/4 tsp mirin; 2 tsp canola oil

Nutrition

Per serving

506 calories

Protein: 43g; 33% of calories
Carbs: 55g; 43% of calories
Fat: 14g; 24% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice, water, and half the salt. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes before fluffing with a fork.
In a small bowl, whisk together the miso, ginger, and mirin until smooth.
Heat the canola oil in a 12-inch skillet over medium high heat. Season the chicken with the remaining salt. Place the chicken in the skillet and cook for 6 minutes, flip, and cook for 4 minutes more. Done when opaque in the center, 165°F.
While the chicken cooks, 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.
Lower the skillet heat to medium. Pour the miso mixture over the chicken and cook for 2 minutes, turning the chicken to coat thoroughly in the glaze as it thickens.

Nutrition

Ingredients

Instructions

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