Miso-Ginger Chicken with Sesame Rice & Roasted Broccoli

Miso-Ginger Chicken

with Sesame Rice & Roasted Broccoli

Group Created with Sketch. 30 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 690 Cals/serving
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The star of this Asian-style dish is the incredibly flavorful pan sauce drizzled over our 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 fluffy jasmine rice (finished with rich sesame oil) is the perfect accompaniment to soak up all of the delicious, saucy bites.

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Miso-Ginger Chicken with Sesame Rice & Roasted Broccoli
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ½ cup Jasmine Rice
  • ½ lb Broccoli
  • 2 cloves Garlic
  • 1 Tbsp Sweet White Miso Paste
  • 1 Tbsp Rice Vinegar
  • 2 Tbsps Butter
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Sesame Oil
  • 2 tsps Honey
  • 1 tsp Black & White Sesame Seeds
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instructions
Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger to get 1 teaspoon (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.

Cook & finish the rice:
2 Cook & finish the rice:

In a small pot, combine the rice, chopped garlic, 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, 12 to 14 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.

Roast the broccoli:
3 Roast the broccoli:

Meanwhile, place the broccoli florets on a sheet pan. 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.

Cook the chicken:
4 Cook the chicken:

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

* An instant-read thermometer should register 165°F.

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 cooked chicken crosswise. Serve the sliced chicken with the finished rice and roasted broccoli. Top the chicken with the finished sauce. Garnish with the sesame seeds. Enjoy!

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

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger to get 1 teaspoon (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.

2 Cook & finish the rice:

In a small pot, combine the rice, chopped garlic, 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, 12 to 14 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 & finish the rice:
Roast the broccoli:
3 Roast the broccoli:

Meanwhile, place the broccoli florets on a sheet pan. 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.

4 Cook the chicken:

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

* An instant-read thermometer should register 165°F.

Cook the chicken:
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 cooked chicken crosswise. Serve the sliced chicken with the finished rice and roasted broccoli. Top the chicken with the finished sauce. Garnish with the sesame seeds. Enjoy!