Description
Tender chicken thighs, jasmine rice, spinach, and scallions served in a quick, savory ginger-miso broth.
Ingredients
1 1/2 cups jasmine rice
2 tablespoons white miso paste
4 cups low-sodium chicken broth, divided
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
1 tablespoon low-sodium soy sauce
1 teaspoon honey
Black pepper, to taste
1 tablespoon neutral oil
1 tablespoon freshly grated ginger
3 garlic cloves, minced
4 packed cups baby spinach
3 scallions, thinly sliced
Toasted sesame seeds, optional
Chili crisp, optional
Instructions
1. Cook jasmine rice according to package directions.
2. Whisk miso with 1/2 cup warm broth until smooth.
3. Toss chicken with soy sauce, honey, and black pepper.
4. Brown chicken in oil over medium-high heat for 6 to 8 minutes; transfer to a plate.
5. Cook ginger and garlic for 30 seconds.
6. Add remaining broth, scraping up browned bits, and simmer gently.
7. Lower heat; stir in dissolved miso, return chicken, and warm through.
8. Wilt spinach in the broth. Serve over rice with scallions, sesame seeds, and chili crisp.
Notes
Use white miso for a mild flavor.
Store rice separately from broth for the best leftover texture.
Cook chicken to 165°F.
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 125mg