Description
How to make tender miso chicken and rice with savory umami glaze and perfectly steamed rice that brings restaurant flavors to your kitchen.
Ingredients
Scale
Chicken and Marinade
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
Miso Glaze
- 3 tbsp white miso paste
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
Rice and Garnish
- 1 1/2 cups jasmine rice
- 2 1/4 cups water
- 2 green onions, sliced
- 1 tbsp sesame seeds, toasted
Instructions
- Start Rice: Rinse jasmine rice until water runs clear, then combine with water in a pot. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes until tender.
- Make Glaze: Whisk together miso paste, soy sauce, mirin, brown sugar, rice vinegar, garlic, and ginger until smooth. The mixture should be glossy and well combined.
- Prep Chicken: Pat chicken thighs dry and cut into bite-sized pieces. Toss with cornstarch, salt, and pepper until evenly coated for better browning and glaze adhesion.
- Sear Chicken: Heat oil in a large skillet over medium-high heat. Cook chicken pieces for 5-6 minutes until golden brown and cooked through, turning occasionally for even browning.
- Add Glaze: Pour miso glaze over chicken and stir to coat. Cook for 2-3 minutes until glaze thickens and becomes glossy, coating each piece beautifully.
- Serve Together: Fluff rice with a fork and divide among bowls. Top with glazed chicken, then sprinkle with sliced green onions and toasted sesame seeds before serving warm.
Notes
- Don’t overcook the glaze or it becomes sticky and burnt tasting.
- Store chicken and rice separately to maintain best texture for leftovers.
- White miso is milder than red; adjust quantity if substituting varieties.
- Toast sesame seeds in a dry pan for 2-3 minutes for better flavor.
- Rinse rice until water runs clear to remove excess starch and prevent mushiness.
- Let rice rest 5 minutes after cooking before fluffing with a fork.
Allergy Information: Soy, Sesame
Nutrition
- Calories: 485 calories
- Fat: 14g
- Carbohydrates: 52g
- Protein: 38g