Description
A vibrant rice bowl featuring honey-glazed soy chicken, coconut miso sauce, fluffy white rice, tender baby bok choy, crispy fried shallots, and green onions, offering a perfect balance of sweet, savory, and umami flavors.
Ingredients
Scale
- 2 chicken thighs, skinless
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon olive oil
- 2 tablespoons miso paste
- 1 cup coconut milk
- 1 cup uncooked white rice
- 2 baby bok choy, halved
- 2 green onions, sliced
- 2 tablespoons fried shallots
- 1 teaspoon sesame seeds
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the rice according to package instructions.
- Mix soy sauce, honey, garlic, and ginger in a small bowl for the glaze.
- Heat olive oil in a skillet over medium heat, cook chicken thighs until golden and cooked through, brushing with glaze.
- Steam baby bok choy until tender-crisp.
- In a small saucepan, combine miso paste and coconut milk, warming gently to make the coconut miso sauce.
- Slice the cooked chicken and assemble bowls with rice, bok choy, chicken, drizzle coconut miso sauce on top.
- Garnish with green onions, fried shallots, and sesame seeds. Season with salt and black pepper to taste, then serve immediately.
Notes
- Toast sesame seeds lightly for extra nutty flavor.
- Adjust honey in the glaze according to your preferred sweetness.
- Warm coconut miso sauce gently to avoid curdling.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 12 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 80 mg