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Miso-Ginger Chicken
with Sesame Rice & Roasted Broccoli
30 MIN
2 Servings
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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NutritionPER SERVING
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Calories710 Cals (est.)
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fresh
ingredients
Title
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10 oz Boneless Chicken Breast Pieces
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½ cup Long Grain White Rice
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½ lb Broccoli
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2 cloves Garlic
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1 Tbsp Sweet White Miso Paste
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1 oz Salted Butter
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1 Tbsp Rice Vinegar
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1 Piece Ginger
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1 Tbsp Sesame Oil
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2 tsps Honey
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1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
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1 Yellow Onion
time-saving
tips & techniques
step-by-step
instructions
1
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.
2
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.
3
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.
4
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!
1
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.
2
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.
3
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.
4
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!
Tips from Home Chefs