A flavor trifecta made in heaven: umami-rich miso paste, nutty toasted sesame, and a touch of honey for a bold and delicious dinner
Hi friends! Happy Thursday :)
For this recipe, I really wanted to highlight the bold, umami-rich flavor of miso. We’re using miso paste in the marinade for the chicken, as well as the stir-fry sauce for the rice! Honestly I’d eat this over and over again.
We’re using white miso paste and three forms of sesame: sesame oil, sesame seeds, and ground sesame (tahini). Add a touch of honey for an unmatched caramelized flavor. Full recipe below!
Miso Sesame Chicken and Rice (serves 4)
For the chicken marinade:
1.5lbs-2lbs boneless skinless chicken thighs (use breast if you prefer)
¼ cup coconut aminos (or soy sauce/tamari)
2 tbsp white miso paste
2 tbsp rice vinegar
2 tbsp honey
1 tbsp toasted sesame oil
1 tbsp grated ginger (sub 1/2 tsp ground ginger)
1 tbsp white or black sesame seeds
2 cloves garlic, minced or grated (sub 1/2 tsp garlic powder)
Combine all marinade ingredients, whisk together until miso is stirred through. Add your chicken and toss to coat, then cover and place in fridge to marinade for at least 2 hours, or overnight for best flavor.
For the fried rice:
2 tbsp avocado oil or butter + 1 tsp sesame oil
3-4 cups cooked white rice, cooled
¼ cup coconut aminos, tamari, or soy sauce
2 tbsp white miso paste
2 cloves garlic, minced
½ tbsp grated ginger (or 1/2 tsp ground ginger)
1 tbsp tahini
2 green onions, finely chopped or sliced
8oz shitake mushrooms
1 tbsp sesame seeds
To make the rice:
Start by combining 1 tsp sesame oil, tamari, miso paste, garlic, ginger, and tahini in a bowl. Heat a deep skillet over medium-high heat.
Add in 2 tbsp avocado or high-heat cooking oil, then add in your green onions. Sauté until fragrant, then add in your mushrooms. Cook until mushrooms begin to soften and shrink a bit.
Add in your rice, and sauté for a minute until mushrooms and onions are stirred through. Add your sauce and stir through. Finish with sesame seeds.
Add more tamari to taste, and keep warm until ready to serve.
To cook the chicken:
place a large skillet over medium high heat. Add in a drizzle of avocado or high-heat cooking oil. Once oil and pan are very hot, then add in your chicken thighs. Allow to cook until the honey and miso are browning and there is a nice caramelization. Flip and allow to brown/caramelize on the other side, then cover pan with a lid until chicken is cooked to 165F internal. Serve over your rice and top with scallions + fresh herbs if you’d like, and dig in!!!
I hope you love this recipe! Miso is definitely having its moment right now and as it should. If you’ve never tried it, here’s your sign to!!!
Follow my Instagram @abigailsapron for more content and recipes like this one. Tag me if you make this!
Have a wonderful weekend <3
With love,
Abigail