This one packs a flavor punch! Saltiness from the miso, freshness from the lime, and spice from the sriracha and ginger. So full of flavor and oh so good! You could easily replace the chicken for shrimp if you're in more of a seafood mood. Regardless it’ll be delicious and make you want seconds!
Ingredients
4 Scallions
1 thumb ginger peeled and chopped
Sesame seeds
3-4 chicken breasts
2 tbsp. honey, plus more to top
1 Lime
10 oz. Green Beans
1 crown Broccoli
1/2 lb. mushrooms
¾ cup Rice
3 tbsp. Miso paste
2 tsp Sriracha, plus more to top
Salt
Pepper
Olive oil
2 tbsp. Butter
Directions
Preheat the oven to 450 degrees. Peel and chop the ginger. Slice the scallions and separate the whites and greens. Zest the lime till you get 1 tsp, then quarter the lime.
In a small pot, melt butter on medium heat. Add half the ginger and half the scallion whites and cook for one minute. Add the rice and stir to coat, stir in 1 ¼ cups water and a pinch of salt. Bring to a boil, then cover, reduce to a low simmer, cool until rice is tender-- about 20 minutes. Keep covered off heat until ready to serve.
While the rice cooks, put the green beans, cut up broccoli, and sliced mushrooms on a baking sheet with a drizzle of olive oil, sprinkle with kosher salt and pepper. Roast on the top rack of the oven for 20 minutes.
While the green beans cook, season the chicken with kosher salt and pepper, Heat a drizzle of olive oil in a large pan on medium heat. Add the chicken and cook until browned and cooked all the way through. Should be about 3-5 minutes per side. Once cooked, put on a plate and set to the side.
In the same pan, add remaining scallion whites and ginger to the remaining oil in the pan used for the chicken. Cook for about 2 minutes. Stir in the miso paste, honey, sriracha, ⅓ cup water, and a squeeze of lime juice. Simmer until sauce is reduced by half-- about 3-5 minutes. Turn off the heat and stir in 2 tbsp. butter.
Next fluff the rice and mix in the lime zest.
Now time for plating, divide the rice, green beans and chicken on separate plates. Top the chicken with a drizzle of sriracha and a drizzle of honey. Top the entire plate with sesame seeds, greens of onions and serve with a lime wedge.
Enjoy!
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