Description
Sesame Miso Chicken and Coconut Rice is a rich, umami-packed dish featuring tender chicken marinated in a miso-sesame glaze, served over fragrant coconut rice for a flavorful, Asian-inspired meal.
Ingredients
Units
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp toasted sesame seeds (for garnish)
- 2 green onions, sliced (for garnish)
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1/2 tsp salt
Instructions
- In a bowl, whisk together miso paste, soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger. Add chicken and toss to coat. Let marinate for at least 30 minutes (or up to overnight).
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil. Place marinated chicken on the sheet and bake for 25–30 minutes, or until cooked through and slightly caramelized.
- While the chicken bakes, rinse the rice under cold water until water runs clear.
- In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for another 10 minutes. Fluff with a fork.
- Serve the chicken over the coconut rice. Garnish with sesame seeds and sliced green onions.
Notes
- Grill the chicken instead of baking for a smoky flavor.
- Use brown rice or quinoa for a whole grain alternative.
- Add steamed broccoli or bok choy for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 120mg