Sticky Miso Chicken Bowls with Pickled Ginger Cucumbers

• 份量: 4 servings
• 总时间: 25 minutes

配料

1 c. jasmine rice

2 tbsp. white miso

1 tbsp. rice vinegar

1 1/2 tsp. light brown sugar

1/2 tsp. garlic powder

2 tbsp. reduced-sodium soy sauce, divided

1 1/2 lb. boneless, skinless chicken thighs, pounded to 1/2 inch thick

4 Persian cucumbers, sliced

10 oz. mini peppers in assorted colors, thinly sliced into rings

2 scallions, white and light green parts finely chopped, dark green parts thinly sliced

Kosher salt

1 1/2 tbsp. pickled ginger, finely chopped, plus 1/2 tbsp. pickling liquid

1 clove garlic, grated

2 tsp. chili crisp

1/4 c. basil leaves, torn

步骤

Cook rice per package directions. In small bowl, using fork, mash miso, vinegar, sugar, garlic powder, and 1 tablespoon each soy sauce and water.

Arrange rack 5 inches from broiler and heat broiler. On foil-lined rimmed baking sheet, place chicken, smooth side down. Spoon on half of marinade; broil 5 minutes. Flip and spoon on remaining marinade; broil until browned and cooked through, 7 to 8 minutes. Let rest 5 minutes before slicing.

Meanwhile, in medium bowl, toss cucumbers, peppers, scallion white and light green parts, and 1/4 teaspoon salt. Let sit 10 minutes. Stir in pickled ginger, pickling liquid, garlic, chili crisp, and remaining tablespoon soy sauce.

Serve chicken with rice and salad sprinkled with dark green scallion parts and basil.