Miso Ginger Chicken

(recipe by TheSalmons)


Cook the rice: add 1 1/2 cups water to 3/4 cup rice in a 3-quart pot and heat to boiling on high. Cover. Reduce heat to low and simmer for approximately 5 minutes. Without removing the cover, turn heat off and leave pot and rice undisturbed for 15-20 more minutes or until rice is tender and the water has been absorbed.

Roast the Broccoli: Preheat oven to 435oF. Remove the broccoli stem and cut it into florets. In a bowl, coat broccoli with olive oil, add salt, then place on a baking sheet and roast for 15-17 minutes - broccoli should be slightly browned

Prepare the sauce: whisk together the miso paste, vinegar, honey, and 1/3 cup of water

Cook the Chicken: Pat the chicken dry with paper towels and cut it into strips or small cubes.

Using a non-stick skillet, heat 1-2 tbsp olive oil on medium-high. Add the chicken and cook 5-7 minutes or until lightly browned and cooked through. Remove from pan leaving the fond.

Finish the sauce: Add the chopped ginger to the pan of reserved fond. Cook on medium high, stirring constantly for about 1 minute. Add the butter and sauce. Cook, stirring frequently for 1-2 minutes. Return the cooked chicken and roasted broccoli to the pan of sauce and stir to coat.

Serve over rice and top with sesame seeds if desired.

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Lynn Salmon <>{

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