Coconut Ginger Brothy Rice Bowls with Honey Miso Chicken

Ingredienser

Honey Miso Chicken

1½ pounds boneless, skinless chicken thighs

2 tablespoons white miso

1 tablespoon warm water, if needed

2 tablespoons honey

2 tablespoons soy sauce

1 tablespoon sriracha, optional

1 tablespoon fresh lime juice

1 teaspoon toasted sesame oil

2 teaspoons finely grated fresh ginger

2 garlic cloves, finely grated

¼ teaspoon white pepper, optional

1 tablespoon neutral oil

Coconut Curry Broth

1 bunch scallions, thinly sliced, whites and greens separated

3 garlic cloves, finely grated

1 tablespoon finely grated fresh ginger

2 to 3 tablespoons Thai red curry paste, to taste

1 (13.5-ounce) can full-fat coconut milk

2 cups low-sodium chicken broth

1 tablespoon soy sauce

1 to 2 teaspoons fish sauce, optional, to taste

1 teaspoon toasted sesame oil

1 to 2 teaspoons honey (or brown sugar), optional

2 baby bok choy, leaves separated from the stalks

Juice of ½ lime, plus more to taste

Instruktioner

In a large bowl, whisk together the miso, honey, soy sauce, lime juice, ginger, garlic, and sesame oil until smooth. If the miso is having trouble blending, add a splash of warm water to help dissolve it. Reserve a few tablespoons of the marinade before adding the chicken for brushing later (optional). Add the whole chicken thighs and toss until evenly coated. Cover and marinate for at least 20 to 30 minutes, or while you prepare the remaining ingredients.

Meanwhile, prepare the Lundberg Organic Short Grain Brown Rice according to the package directions. Once tender, fluff and keep warm.

While the rice is cooking, remove the chicken from the marinade, allowing any excess to drip off. Heat a thin layer of neutral oil in a large skillet over medium heat. Add the chicken thighs, in batches if needed, and cook for 5 to 7 minutes, until browned and caramelized. Flip and cook for another 4 to 6 minutes, lowering the heat as needed to prevent the marinade from burning, until the chicken is cooked through. For an extra sticky finish, optionally brush the chicken with the reserved marinade during the final minute of cooking, turning once or twice until glossy. Transfer to a cutting board and let rest for 5 minutes before slicing.

If using the same pot for the broth, wipe it clean before continuing, especially if any of the honey has burned or caramelized onto the bottom. Alternatively, use a clean pot. Heat a drizzle of neutral oil over medium heat. Add the scallion whites and cook for 1 to 2 minutes, until softened. Add the red curry paste and cook for another 1 to 2 minutes, stirring frequently, until fragrant and slightly darkened.

Stir in the garlic and ginger and cook for about 30 seconds, until fragrant. Pour in the coconut milk and whisk until the curry paste is fully incorporated. Add the chicken broth, soy sauce, fish sauce, and sesame oil.

Bring to a gentle simmer and cook uncovered for about 10 minutes. Taste and add a little honey or brown sugar if the broth needs sweetness.

Add the bok choy leaves and simmer for 1 to 2 minutes, just until wilted. Alternatively, blanch the bok choy separately in boiling water for a prettier presentation. Remove from the heat and stir in the lime juice. Taste and adjust with additional lime juice, soy sauce, or fish sauce as needed.

Divide the brown rice among shallow bowls. Arrange the sliced sticky miso chicken over the rice, then ladle the coconut ginger broth around it and add the bok choy. Finish with chili crisp, scallion greens, cilantro, sesame seeds, and lime wedges.