Cooked - Coconut Miso Rice Bowl With Honey-glazed Soy Chicken

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Home Pricing Community My Recipes

Coconut Miso Rice Bowl With Honey-glazed Soy Chicken

4.0

1 tbsp olive oil, for sautéing

2 cans (13.5 oz each) coconut milk, unsweetened

2 cups chicken stock

4 tbsp white miso paste

2 tbsp rice vinegar

3 tbsp gochujang

1 medium white onion, sliced

2 shallots, sliced

6 garlic cloves, diced

1-inch piece of ginger, grated

4 tbsp soy sauce

3 tbsp mirin

2 tbsp brown sugar

4–6 baby bok choy, halved lengthwise

Chili oil, for drizzling

4 chicken breasts (if large breasts, slice in half)

5 tbsp honey

6 tbsp soy sauce

4 tsp chili crunch

4 garlic cloves, grated

2 tsp fresh ginger, grated

4 cups cooked jasmine rice (about 1 cup uncooked per person)

6 green onions, thinly sliced

2 tbsp toasted sesame seeds

½ cup crispy fried onions

In a bowl, whisk together honey, soy sauce, chili crunch, garlic, and ginger. Add chicken breasts and coat well. Marinate at least 30 minutes, or up to overnight in the fridge.
In a large pot, heat the oil over medium. Add onion, shallots, garlic, and ginger. Sauté 5–6 minutes until softened. Stir in miso paste and gochujang, cooking 1 minute. Pour in coconut milk, stock, soy sauce, rice vinegar, brown sugar and mirin. Simmer for 15 minutes. Cook the chicken in the meantime.
Heat a skillet or grill pan over medium-high heat. Cook chicken for 5–6 minutes per side, until golden and cooked through (165°F internal temp). Let rest 5 minutes, then slice. Add your bok choy to the broth and simmer another 3–4 minutes until tender but bright green.
Divide jasmine rice among 4 bowls. Ladle over broth and add bok choy. Top with sliced honey soy chicken. Finish with green onions, fried onions, sesame seeds, and a drizzle of chili oil.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍚Rice Bowl

CuisineAsian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 44 weeks ago

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