Light Miso-Ginger Chicken Thigh, Jasmine Rice & Edamame Plate
Light Miso-Ginger Chicken Thigh, Jasmine Rice & Edamame Plate brings Japanese flavour to a plate that delivers 54g of protein for 676 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 140g Chicken Thigh
- 120g jasmine rice
- 80g tenderstem broccoli
- 80g edamame beans
- 15g miso paste
- 5g ginger
- 5g honey
- 3g sesame oil
- 5g sesame seeds
Method
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1
Prep everything first: wash and trim the tenderstem and edamame, then measure out the sauce ingredients.
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2
Cook the jasmine rice with 1.5 parts water, covered, for 12 minutes, then fluff with a fork.
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3
Toss the chicken thighs in half the sauce and roast at 200°C (180°C fan) for 22-25 minutes, until caramelised at the edges and cooked through.
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4
Whisk the miso, grated ginger, honey and sesame oil with a tablespoon of warm water. Brush over the protein and drizzle the rest over the bowl.
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5
Meanwhile, steam or stir-fry the tenderstem and edamame for 3-5 minutes until just tender with a little bite.
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6
Build the plate: jasmine rice first, then the veg and chicken thigh, spooning over any remaining sauce. Finish with the sesame seeds.
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