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Miso-Ginger Chicken & Rice in a Cozy Savory Broth

Tender miso-marinated chicken is seared until golden, paired with lightly charred bok choy, and served over fluffy basmati rice with a warm, savory ginger broth poured over the top. It’s not quite soup, not quite a rice bowl — just a deeply comforting, cozy meal that’s perfect for cold nights or when you want something light but satisfying.
Print Recipe
Miso-Ginger Chicken & Rice in a Cozy Savory Broth
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

Ingredients

  • 1.5 lbs boneless skinless chicken breasts, sliced in half lengthwise
  • 3 tablespoons avocado oil divided
  • 2 tablespoons miso paste
  • ½ tablespoon ginger paste plus ½ teaspoon ginger paste divided
  • 2 tablespoons rice vinegar
  • 5 tablespoons soy sauce divided
  • 2 tablespoons honey
  • 2 cloves garlic minced or grated
  • 2 cups chicken broth
  • 1 bunch baby bok choy halved
  • Cooked basmati rice for serving

Optional Garnishes:

  • Green onions thinly sliced
  • Chili flakes
  • Sesame seeds

Instructions

  • Marinate the Chicken: In a medium bowl, whisk together miso paste, ½ tablespoon ginger paste, rice vinegar, 3 tablespoons soy sauce, honey, and garlic until smooth. Add chicken and toss to coat. Marinate for at least 10 minutes, or up to several hours.
  • Sear the Chicken: Heat 2 tablespoons avocado oil in a large skillet over medium heat. Sear chicken for 6–7 minutes per side, until golden and cooked through (165°F internal temperature). Remove and set aside.
  • Cook the Bok Choy: In the same skillet, sear bok choy cut-side down until tender and lightly charred, about 2–3 minutes per side. Remove and set aside.
  • Make the Broth: In a clean pan, heat the remaining 1 tablespoon avocado oil over medium heat. Add the remaining ½ teaspoon ginger paste and sauté 1–2 minutes until fragrant. Pour in the chicken broth and the remaining 2 tablespoons of soy sauce. Add chili flakes to taste. Simmer briefly, then remove from heat.
  • Assemble: Divide cooked basmati rice among bowls. Top with chicken and bok choy—ladle warm broth over the rice. Finish with green onions, sesame seeds, and additional chili flakes if desired.

Notes

Nutrition Information (Estimated)

Per serving (⅙ of recipe, including ~¾ cup cooked rice; excludes optional garnishes):
  • Calories: ~485–525 kcal
  • Protein: ~36–38 g
  • Carbohydrates: ~48–52 g
  • Fat: ~16–18 g
  • Saturated Fat: ~3 g
  • Fiber: ~2–3 g
  • Sugar: ~9–11 g
  • Sodium: ~900–1,050 mg
    Nutrition estimates are per serving (⅙ of recipe, excluding optional garnishes).
Servings: 4
Calories: 485kcal