Miso-Ginger Chicken & Rice in a Cozy Savory Broth

• 1.5 lbs boneless skinless chicken breasts, sliced in half lengthwise
• 3 tablespoons avocado oil divided
• 2 tablespoons miso paste
• ½ tablespoon ginger paste plus ½ teaspoon ginger paste divided
• 2 tablespoons rice vinegar
• 5 tablespoons soy sauce divided
• 2 tablespoons honey
• 2 cloves garlic minced or grated
• 2 cups chicken broth
• 1 bunch baby bok choy halved

Cooked basmati rice for serving

• Optional Garnishes:

Green onions thinly sliced

Chili flakes

Sesame seeds

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.