RecipeChicken
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flameChickenSoups & StewsRice & GrainsAsian-InspiredUnder 30 mins
Miso-Ginger Chicken & Rice in a Cozy Savory Broth
Prep10 mins
Cook20 mins
Serves4
Method
Steps
- Marinate the Chicken: In a medium bowl, whisk together miso paste, ½ tablespoon ginger paste, rice vinegar, 3 tablespoons soy sauce, honey, and garlic until smooth. Add chicken and toss to coat. Marinate for at least 10 minutes, or up to several hours.
- Sear the Chicken: Heat 2 tablespoons avocado oil in a large skillet over medium heat. Sear chicken for 6–7 minutes per side, until golden and cooked through (165°F internal temperature). Remove and set aside.
- Cook the Bok Choy: In the same skillet, sear bok choy cut-side down until tender and lightly charred, about 2–3 minutes per side. Remove and set aside.
- Make the Broth: In a clean pan, heat the remaining 1 tablespoon avocado oil over medium heat. Add the remaining ½ teaspoon ginger paste and sauté 1–2 minutes until fragrant. Pour in the chicken broth and the remaining 2 tablespoons of soy sauce. Add chili flakes to taste. Simmer briefly, then remove from heat.
- Assemble: Divide cooked basmati rice among bowls. Top with chicken and bok choy—ladle warm broth over the rice. Finish with green onions, sesame seeds, and additional chili flakes if desired.
Originally published at kbeesrecipes.com. Reproduced for personal collection.
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