Miso Ginger Chicken Thighs Rice Bowls

• 4 boneless, skinless chicken thighs
• 1/4 cup white miso paste
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 2 cups cooked white rice
• 2 green onions, sliced
• 1 tablespoon toasted sesame seeds
• 1 tablespoon vegetable oil

Steps

1. 1 In a bowl, whisk together miso paste, soy sauce, rice vinegar, ginger, garlic, honey, and sesame oil.
2. 2 Add chicken thighs to the marinade, ensuring they are well coated. Let marinate for at least 15 minutes.
3. 3 Heat vegetable oil in a large skillet over medium-high heat. Cook chicken, discarding marinade, for 5-6 minutes per side until cooked through.
4. 4 Serve chicken over rice, garnished with green onions and sesame seeds.

Equipment

• skillet
• measuring cups
• whisk

Variations

• Substitute chicken thighs with tofu for a vegetarian option.
• Add a drizzle of sriracha mayo for a spicy kick.

Substitutions

• If white miso is unavailable, use red miso for a deeper flavor.
• Coconut aminos can replace soy sauce for a gluten-free option.

Pairings

• Steamed edamame
• Pickled ginger

Nutrition

Tips

• For a richer flavor, let the chicken marinate for up to 4 hours in the refrigerator.
• Add sautéed vegetables like bell peppers or snap peas for extra texture and color.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

• Pair with a simple cucumber salad or miso soup for a complete meal.

FAQ