Miso Soy Chicken With Coconut Lime Rice

A delicious chicken & rice combo that is gluten free and dairy free. This recipe includes a flavorful miso soy chicken served over coconut lime rice, garnished with cilantro, green onions, and sesame seeds.

By @caitlinjesson

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

• 2 tbsp white miso paste
• 2 tbsp freshly grated ginger
• 2 tbsp mirin or rice wine vinegar
• 3 tbsp tamari
• 2 tbsp honey
• 2 cloves garlic
• 4.5 pieces boneless skinless chicken thighs
• 2 tbsp olive oil
• 1.5 cups white rice
• 0.75 cup chicken bone broth
• 1.75 cups full fat coconut milk
• 1 piece lime
• 0.75 tsp salt
• 1 bunch cilantro
• 1 bunch green onion
• 1 tbsp sesame seeds

Instructions

1. Combine miso, ginger, mirin, tamari, honey and garlic in a small bowl and whisk well.
2. Pour marinade over chicken, toss to coat evenly and allow it to marinate for at least 30 minutes up to several hours.
3. Add olive oil to a large skillet over medium heat. Add chicken and cook undisturbed on first side for 7 minutes.
4. Flip and cook an additional 7 minutes on the second side until cooked through and internal temperature hits 165°F. Remove from pan and set aside to rest before slicing.
5. While chicken is cooking, add rice, bone broth and coconut milk to a medium sized sauce pan and cover.
6. Bring to a simmer over medium high heat then reduce heat to low and simmer for 15 minutes.
7. Turn off heat and allow rice to steam for 5 minutes before fluffing and stirring in lime juice and salt.
8. Serve chicken over a bed of rice garnished with cilantro, green onions, sesame seeds and a splash of coconut milk, if desired.