Miso-Ginger Chicken
with Sesame Rice & Roasted Broccoli
Ingredients
- 10 oz Boneless Chicken Breast Pieces
- 2 Boneless, Center-Cut Pork Chops
- 1 piece Ginger
- 1 Tbsp Rice Vinegar
- 1 Tbsp Togarashi Seasoning
- 3/4 cup Long Grain White Rice
- 1/2 lb Broccoli
- 1 oz Salted Butter
- 1 Tbsp Sesame Oil
- 1 Yellow Onion
- 2 cloves Garlic
- 1 Tbsp Sweet White Miso Paste
- 2 tsps Honey
Instructions
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Prepare the ingredients
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Peel and roughly chop 2 cloves of garlic. Wash and dry the broccoli; cut off and discard the bottom 1/2 inch of the stem; cut the broccoli into small florets. Halve and peel the onion; cut into 1/2 inch-wide wedges. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). In a bowl, whisk together the miso paste, vinegar, honey (kneading the packet before opening), and 1/4 cup of water. Taste, then season with salt and pepper if desired.
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Cook & finish the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the rice and chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly toasted. Add 1 cup of water (carefully, as the liquid may splatter) and a big pinch of salt. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the sesame oil. Cover to keep warm.
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Roast the broccoli & onion
Meanwhile, line a sheet pan with foil. Place the broccoli florets and onion wedges on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
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Cook the chicken & serve your dish
Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped ginger. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the butter and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the finished rice topped with the cooked chicken (including any sauce from the pan) and roasted broccoli and onion. Garnish with the togarashi. Enjoy!
Protein Variations
Pork
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Additional step for pork
Pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
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Customized step 4 for pork
Add the chopped ginger to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the butter and sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until combined and the butter is melted. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the finished rice topped with the sliced pork and roasted broccoli and onion. Top the pork with the finished sauce. Garnish with the togarashi. Enjoy!
Contains: Soy, Sesame, Wheat
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