Brothy Miso Ginger Chicken & Rice (gf / Df) ✨ the Most Delic

• total time: 3 hours 46 minutes

Ingredients

4-5 boneless skinless chicken thighs

3 tbsp olive oil, divided

2 tbsp mellow white miso paste

2 tbsp plus ½ tsp freshly grated ginger

2 tbsp mirin or rice wine vinegar

5 tbsp tamari, divided

2 tbsp honey

2 cloves garlic, minced or grated

2 cups chicken bone broth

Green onion, thinly sliced for garnish

Chili garlic oil, for garnish

Sesame seeds, for garnish

Cooked white rice, for serving

Directions

Combine miso, 2 tbsp ginger, mirin, 3 tbsp tamari, honey and garlic in a small bowl and whisk well. Pour over chicken, toss to coat evenly and allow it to marinade for at least 30 minutes up to several hours.

Add 2 tbsp olive oil to a large skillet over medium heat. Add chicken and cook undisturbed on first side for 7 minutes. Flip and cook an additional 7 minutes on the second side until cooked through and internal temperature hits 165°F. Remove from pan and set aside.

Add 1 tbsp olive oil to a clean pan over medium heat. Add ½ tsp ginger and lightly sauté for one to two minutes. Add in bone broth and tamari and bring to a simmer, stirring to release any ginger that may have stuck to the pan. Turn off heat once simmering.

To serve, add a scoop of rice to a bowl then top with broth and finish with chicken. Garnish with green onion, chili chili garlic oil and sesame seeds.