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; 1/4 tsp salt; 6 oz ground chicken; 5 oz bok choy, chopped, whites and greens separated; 1 1/2 tbsp fresh ginger, minced; 2 cloves garlic, minced; 1 tsp canola oil; 1 tbsp miso; 1 1/2 tsp low-sodium soy sauce; 1 green onions, thinly sliced

Nutrition

Per serving

523 calories

Protein: 36g; 28% of calories
Carbs: 51g; 39% of calories
Fat: 19g; 33% of calories

Instructions

Prep 15 min · Cook 10 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 the rice rest covered for 5 minutes.
While the rice rests, heat the oil in a 12-inch skillet over medium-high heat. Add the ginger, garlic, and the white parts of the bok choy. Sauté for 2 to 3 minutes until the aromatics are fragrant.
Add the ground chicken to the skillet. Cook, breaking the meat apart with a spoon, for 6 to 8 minutes until the chicken is browned and cooked through. Done when opaque in the center, 165°F.
In a small bowl, whisk the miso and soy sauce together with a splash of water until smooth. Add the bok choy greens to the skillet and pour in the miso mixture. Toss everything together for 1 to 2 minutes until the greens have wilted.
Fluff the rice with a fork and scoop it into a bowl. Top with the miso ginger chicken mixture and garnish with the green onions.

Nutrition

Ingredients

Instructions

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