Description
A fusion of Asian-inspires flavors, these bowls feature tender chicken glazed with a sweet, spicy, and tangy honey-ginger miso sauce, served over fragrant jasmine rice with crisp veggies. Ready in 30 minutes, this dish balances cool, sweet, and fiery notes with colorful, personalizable toppings.
Ingredients
4–6 boneless, skinless chicken thighs
1½ cups uncooked jasmine rice
2 cups shredded purple cabbage
½ cup grated carrots
½ cup sliced cucumbers
3 tbsp honey
2 tbsp white or yellow miso paste
1 tbsp rice vinegar
1 tbsp dark soy sauce
1 tbsp Sriracha
1 tsp grated fresh ginger
2 cloves minced garlic
1 tbsp sesame seeds, for garnish
Instructions
Rinse jasmine rice and cook according to package instructions.
Whisk honey, miso paste, rice vinegar, dark soy sauce, and Sriracha into a marinade; stir in ginger and garlic.
Marinate chicken thighs for 15 minutes, then cook in a non-stick skillet or baking sheet until golden and cooked through (about 5–7 minutes per side for skillet; cover and bake at 375°F for 18–22 minutes if baking).
Meanwhile, sauté cabbage, carrots, and cucumbers in a pan with 1 tsp oil until tender-crisp (3–5 minutes).
Assemble bowls by layering rice, chicken, and sautéed veggies. Garnish with sesame seeds.
Notes
Substitute chicken thighs with firm tofu or chickpeas for vegetarian versions
Use a food processor to shred cabbage in seconds
Store leftovers in air-tight containers for up to 3 days
Adjust Sriracha or miso to taste
- Prep Time: 15
- Cook Time: 15
- Category: chicken
- Method: Sautéing
- Cuisine: American with Asian Influences
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 15g
- Sodium: 4000mg
- Fat: 10g
- Saturated Fat: 2.5g
- Carbohydrates: 35g
- Fiber: 2.5g
- Protein: 30g
- Cholesterol: 80mg