Miso Ginger Chicken & Brothy Rice

This Miso Ginger Chicken Brothy Rice combines tender chicken, fluffy jasmine rice, a flavour-packed miso ginger broth and fresh greens. Perfect for prepping ahead in your Décor Premium Glass Clips split container, with the chicken and brothy rice on one side and the cooked greens kept separate on the other. A fresh, delicious lunch that'll have you looking forward to your lunch break!

Serves: 2
Prep time: 10 minutes
Cook time: 10–12 minutes

Ingredients
Chicken

• 2 medium chicken breasts
• 1 tbsp (30g) white miso paste
• 1 tsp rice wine vinegar
• 1½ tbsp light soy sauce
• 1 tbsp honey
• 1 tsp minced garlic
• 1 tsp grated ginger

Broth

• 1 tsp sesame oil
• 1 tsp minced garlic
• 1 tsp grated ginger
• 2 spring onions, white parts only, sliced
• 500ml chicken stock
• 1 tsp white miso paste

Rice & greens

• 1 cup cooked jasmine rice
• 1 bunch broccolini, chopped
• 1 bunch pak choy, chopped
• Sesame seeds, to serve
• Spring onion greens, sliced, to serve

Method

1. Marinate the chicken. In a microwave-safe container, combine the miso, rice wine vinegar, soy sauce, honey, garlic and ginger. Mix well. Slice the chicken breasts horizontally into thinner pieces and add to the marinade, turning to coat.

2. Cook the chicken. Cover loosely and microwave for 3 minutes. Carefully turn the chicken pieces, then microwave for another 2–3 minutes, or until the chicken is cooked through. Cooking time will vary depending on the thickness of the chicken. Set aside to rest.

3. Make the broth. In a large microwave-safe container, combine the sesame oil, garlic, ginger and spring onion whites. Microwave uncovered for 1 minute.

4. Add the chicken stock and microwave for 3–4 minutes, or until hot and steaming. Carefully remove and whisk in the miso paste.

5. Cook the greens. Add the broccolini and pak choy to the hot broth. Cover loosely and microwave for 1–2 minutes, until bright green and just tender.

6. Assemble. Divide the cooked jasmine rice between two bowls. Slice the chicken and arrange over the rice, then spoon over the greens and pour the hot miso broth around everything.

7. Finish with sliced spring onion greens and sesame seeds.

Tips

• Don't boil the miso if you can avoid it, stirring it into the hot broth at the end gives the broth a better flavour.
• For extra spice, add ½ tsp chilli crisp or chilli oil when serving.
• You can swap the jasmine rice for brown rice, quinoa or noodles.
• For a more substantial meal, add sliced mushrooms or edamame with the greens.