Teriyaki Chicken & Miso Broth Rice Bowl
High protein, comforting, and ready in under 20 mins... this is the easy weeknight dinner I keep coming back to
I used @masselfoods stock to build that rich, savoury base. It’s my go-to for quick dinners that taste like they took way longer than they did (we love a shortcut that doesn’t taste like one)
PREP TIME
10 minutes
COOK TIME
20 minutes
INGREDIENTS
20
Serves: 1
Ingredients
For the chicken:
- 150 grams150 grams150 grams Chicken Breast, or thigh
- 1 Tbsp1 Tbsp1 Tbsp Soy Sauce, Low Sodium
- 1 tsp1 tsp1 tsp Honey
- 1 tsp1 tsp1 tsp Sesame Oil
- 1 tsp1 tsp1 tsp Rice Vinegar
For the miso broth:
- 300 ml300 ml300 ml Chicken-Style Stock - Massel, AD
- 1 tsp1 tsp1 tsp White Miso Paste
- 1 sprig1 sprig1 sprig Green Onion (Scallion), chopped
- 1 tsp1 tsp1 tsp Garlic, minced
- 0.5 tsp0.5 tsp0.5 tsp Ginger Paste
For the rice
- 0.5 cup0.5 cup0.5 cup Short Grain Rice
- 1 cup1 cup1 cup Water
To serve
- 100 grams100 grams100 grams Baby Broccolini
- 1 tsp1 tsp1 tsp Hot Crispy Oil, Original - Hot Crispy Oil
- 1 Tbsp1 Tbsp1 Tbsp Ginger, Pickled
- 1 tsp1 tsp1 tsp Sesame Seeds, Black
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a small bowl, combine tamari, honey, sesame oil, and rice vinegar. Add the chicken and set aside to marinate while you prep the rest.
- Rinse the rice, then add to a small pot with 1 cup water. Bring to a boil, then reduce heat, cover, and simmer for 12-15 minutes or until the rice is tender and water is absorbed. Set aside with the lid on.
- In a small saucepan, add Massel chicken stock, garlic, ginger, and spring onion. Simmer gently for 10-15 minutes, then remove from heat and stir in the miso paste until dissolved.
- Heat a non-stick pan over medium heat. Add the marinated chicken (reserving 1 tbsp of marinade for the greens). Cook for 3-4 mins on each side until caramelised and cooked through. Remove from the pan and set aside.
- In the same pan, add the broccolini with the reserved marinade and a splash of sesame oil. Sauté for 2-3 minutes until just tender and lightly charred.
- Scoop the rice into a bowl. Ladle over the warm miso broth. Top with the sticky teriyaki chicken and sautéed broccolini. Finish with chilli oil, pickled ginger, and toasted black sesame seeds.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Nut Free Poultry Shellfish Free Soups Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 772 |
| Fat: | 19 g |
| Carbohydrates: | 92 g |
| Protein: | 40 g |
| Cholesterol: | 93 g |
| Sodium: | 1688 mg |
| Fiber: | 1 g |
| Sugars: | 12 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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