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Miso-Ginger Chicken
with Sesame Rice & Roasted Vegetables
30 MIN
2 Servings
From the Test Kitchen
This dish highlights 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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Calories750 Cals (est.)
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fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
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½ cup Long Grain White Rice
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2 cloves Garlic
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¾ lb Carrots
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3 oz Shishito Peppers
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1 oz Butter
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1 Tbsp Sweet White Miso Paste
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1 Tbsp Rice Vinegar
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1 Tbsp Honey
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1 Piece Ginger
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1 Tbsp Sesame Oil
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1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
step-by-step
instructions
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; preheat to 450°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel the carrots; cut crosswise into 2-inch pieces. 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 small stones or 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.
3
Roast the vegetables
Meanwhile, place the carrot pieces and shishito peppers 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.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
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 vegetables. Top the chicken with the finished sauce. Garnish with the sesame seeds. Enjoy!
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; preheat to 450°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel the carrots; cut crosswise into 2-inch pieces. 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 small stones or 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.
3
Roast the vegetables
Meanwhile, place the carrot pieces and shishito peppers 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.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
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 vegetables. Top the chicken with the finished sauce. Garnish with the sesame seeds. Enjoy!
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