Miso-Ginger Chicken with Sesame Rice & Roasted Broccoli
45g of Protein

Miso-Ginger Chicken

with Sesame Rice & Roasted Broccoli

35 MIN
2 Servings
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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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Dietary Information

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45g Of Protein
  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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fresh
ingredients
Miso-Ginger Chicken with Sesame Rice & Roasted Broccoli
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ½ cup Long Grain White Rice
  • ½ lb Broccoli
  • 2 cloves Garlic
  • 1 Tbsp Sweet White Miso Paste
  • 1 Tbsp Rice Vinegar
  • ½ oz Salted Butter
  • 1 Piece Ginger
  • 2 tsps Honey
  • 1 Tbsp Sesame Oil
  • 1 tsp Black & White Sesame Seeds
Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the broccoli; cut off and discard the bottom 1/2 inch of the stem, then cut the broccoli into small florets. 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.

Cook & finish the rice
2 Cook & finish the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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, 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.

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 a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for 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!

Tips from Home Chefs

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

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the broccoli; cut off and discard the bottom 1/2 inch of the stem, then cut the broccoli into small florets. 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 & finish the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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, 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 & 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 a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken. 

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!

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