Miso Chicken With Brown Rice Recipe

Name: Miso Chicken With Brown Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons miso (soybean paste); 1 1/2 tablespoons minced peeled fresh ginger; 2 garlic cloves, minced; 4 (4-ounce) skinned, boned chicken breast halves; Cooking spray; 5 large egg whites, lightly beaten; 1 cup finely chopped onion; 1 cup thinly sliced carrot; 1 tablespoon fish sauce; 2 1/2 cups cooked brown rice; 1 cup diced shiitake mushroom caps (about 3 ounces); 2 tablespoons chopped fresh parsley; 2 tablespoons chopped green onions; 1 tablespoon low-sodium soy sauce; 1 1/2 cups chopped spinach

Servings: persons

2 tablespoons miso (soybean paste)
1 1/2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
4 (4-ounce) skinned, boned chicken breast halves
Cooking spray
5 large egg whites, lightly beaten
1 cup finely chopped onion
1 cup thinly sliced carrot
1 tablespoon fish sauce
2 1/2 cups cooked brown rice
1 cup diced shiitake mushroom caps (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons chopped green onions
1 tablespoon low-sodium soy sauce
1 1/2 cups chopped spinach

1
Combine first 3 ingredients in a small bowl. Rub miso mixture over both sides of chicken breast halves. Wrap each breast half securely in plastic wrap. Arrange the packets in steamer rack; place rack in a Dutch oven. Steam packets, covered, 20 minutes or until done. Remove packets from steamer; let stand 5 minutes. Remove chicken from packets, reserving liquid from packets. Dice chicken; set aside. Discard water in pan; wipe pan dry with a paper towel.
2
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add egg whites, and cook 2 minutes or until done. Remove egg whites from skillet; coarsely chop.
3
Add reserved cooking liquid, chicken, onion, carrot, and fish sauce to Dutch oven, and bring to a boil. Reduce heat to medium; cook 5 minutes or until liquid almost evaporates. Add rice, mushrooms, parsley, green onions, and soy sauce; cook 3 minutes. Stir in egg whites and spinach.

911

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons miso (soybean paste), 1 1/2 tablespoons minced peeled fresh ginger, 2 garlic cloves, minced, 4 (4-ounce) skinned, boned chicken breast halves, and more.

Yes, Miso Chicken With Brown Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Miso Chicken With Brown Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions