Sesame Miso Chicken and Coconut Rice

Sesame Miso Chicken and Coconut Rice is a deeply flavorful, umami-rich dish that brings together caramelized, miso-marinated chicken with fluffy, aromatic coconut rice. The sesame-miso glaze gives the chicken a savory-sweet punch, while the creamy coconut rice offers a subtly sweet, fragrant base that perfectly balances the bold flavors. It’s an easy, satisfying recipe ideal for a weeknight meal or a cozy dinner with friends.

Why You’ll Love This Recipe

This dish is packed with rich, layered flavor without requiring hours of work. The miso adds depth, the sesame brings nutty warmth, and a touch of honey or maple syrup gives a hint of sweetness. Coconut rice is an elegant but easy upgrade from plain white rice and pairs beautifully with the bold chicken. The dish is naturally dairy-free, easily made gluten-free, and offers restaurant-quality taste with everyday ingredients.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Sesame Miso Chicken:

• Boneless, skinless chicken thighs or breasts
• White or yellow miso paste
• Soy sauce or tamari
• Toasted sesame oil
• Rice vinegar or lime juice
• Honey or maple syrup
• Fresh garlic (minced)
• Fresh ginger (grated)
• Scallions or sesame seeds (for garnish)
• Neutral oil (for cooking)

For the Coconut Rice:

• Jasmine or basmati rice
• Canned coconut milk (full-fat preferred)
• Water
• Salt
• Optional: shredded coconut, lime zest, or chopped cilantro for garnish

directions

this recipe

To Make the Chicken:

1. In a bowl, whisk together miso paste, soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger.
2. Add chicken to the marinade and let sit for at least 30 minutes, or up to overnight in the refrigerator.
3. Heat a skillet over medium heat with a bit of oil. Add chicken and cook 5–7 minutes per side, until deeply caramelized and cooked through.
4. Let rest for a few minutes, then slice. Garnish with sesame seeds or chopped scallions.

To Make the Coconut Rice:

1. Rinse rice under cold water until the water runs clear.
2. In a pot, combine rice, coconut milk, water, and salt. Bring to a boil.
3. Reduce heat to low, cover, and simmer for 15 minutes.
4. Remove from heat and let sit, covered, for 5 more minutes. Fluff with a fork before serving.

Servings and timing

This recipe makes approximately 4 servings.
Prep time: 10 minutes
Marinate time: 30 minutes (or overnight)
Cook time: 20 minutes
Total time: 1 hour (with marinating)

Variations

• Spicy Kick: Add a spoonful of chili garlic sauce or Sriracha to the marinade.
• Vegetarian Option: Use tofu or roasted eggplant instead of chicken.
• Add Veggies: Serve with steamed broccoli, snap peas, or a quick cucumber salad.
• Grilled Version: Grill the marinated chicken for a smoky twist.
• Crispy Topping: Garnish with fried shallots or crushed roasted peanuts for added crunch.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat chicken and rice in a skillet over low heat or in the microwave until warmed through.
Add a splash of water or coconut milk to the rice when reheating to prevent drying out.
Not recommended for freezing, as the coconut rice texture may change.

FAQs

Can I use red or brown miso instead of white?

Yes, but red miso has a stronger flavor—use less and balance with extra sweetness if needed.

What type of coconut milk is best?

Full-fat canned coconut milk gives the rice a creamy, rich texture. Avoid light or boxed coconut milk.

Can I bake the chicken instead?

Yes, bake at 400°F (200°C) for 20–25 minutes, or until fully cooked and golden.

Is this dish gluten-free?

Use tamari or a certified gluten-free soy sauce to make it gluten-free.

Can I use chicken breasts?

Yes, but watch the cook time closely to prevent drying out. Thighs are more forgiving and flavorful.

How do I avoid coconut rice sticking?

Rinse the rice thoroughly before cooking and don’t stir while it cooks—let it steam gently.

Can I make this ahead?

Yes, marinate the chicken in advance and cook everything just before serving for best results.

What sides go well with this?

A quick pickled cucumber salad, stir-fried vegetables, or sautéed greens all pair beautifully.

Is sesame oil necessary?

Toasted sesame oil adds a unique flavor, but you can omit or substitute with olive oil if needed.

Can I cook this in an Instant Pot?

Yes, use the sauté function to cook the chicken, and the rice function (1:1 liquid ratio) for the coconut rice.

Conclusion

Sesame Miso Chicken and Coconut Rice is an easy, elevated dish that combines bold Asian flavors with comforting textures. With a rich, savory marinade and fragrant coconut rice, it’s the perfect harmony of taste and simplicity. Whether you’re cooking for family, meal prepping for the week, or impressing dinner guests, this dish delivers satisfaction in every bite.

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