Miso-Ginger Chicken with Sesame Rice & Green Beans

Miso-Ginger Chicken

with Sesame Rice & Green Beans

45 MIN
+$1.99/serving 2 Servings
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Available Options

  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
  • with Pork Chops
    includes 2 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops
    • with Pork Chops

    From the Test Kitchen

    This simple dish is elevated by an incredibly flavorful pan sauce drizzled over seared chicken, which you’ll make by cooking fragrant fresh ginger with a savory-sweet mix of miso paste, honey, and butter. A bed of white rice (finished with rich sesame oil) is the perfect accompaniment to soak up all of the delicious, saucy bites.
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    • Nutrition
      PER SERVING
    • Calories
      710 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Miso-Ginger Chicken with Sesame Rice & Green Beans
    Title
    • 2 Boneless, Center-Cut Pork Chops
    • ½ cup Long Grain White Rice
    • 6 oz Green Beans
    • 2 cloves Garlic
    • 1 Tbsp Sweet White Miso Paste
    • ½ oz Salted Butter
    • 1 Tbsp Rice Vinegar
    • 1 Piece Ginger
    • 2 tsps Honey
    • 1 Tbsp Sesame Oil
    • 1 tsp Black & White Sesame Seeds

    Miso-Ginger Chicken

    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Wash and dry the green beans; cut off and discard any stem ends. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). In a bowl, whisk together the miso paste, vinegar, honey, and 1/4 cup of water. Taste, then season with salt and pepper if desired.

    2 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. 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.

    Cook the rice
    Cook the green beans
    3 Cook the green beans

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the green beans are softened and the water has cooked off. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

    4 Cook the pork

    Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, 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 to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork. 

    Cook the pork
    Finish the sauce & serve your dish
    5 Finish the sauce & serve your dish

    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 sliced pork with the cooked rice and cooked green beans. Top the pork with the finished sauce. Garnish with the sesame seeds. Enjoy!

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