3/4 cup rice, uncooked
3 tbsp miso paste
4 tbsp soy sauce
1 tbsp minced ginger
1 tsp minced garlic
1 tbsp sesame oil
2 tbsp honey
300 g chicken breast or thigh
3 cups chicken stock
Bok choy
1 tsp chilli oil
Green onion, sliced
Rinse and drain the rice. Cook according to packet instructions.
In a bowl, combine the miso paste, soy sauce, minced ginger and garlic, sesame oil, and honey. Mix until well combined.
Add in the chicken, and coat well. Set aside for 15-20 mins.
Heat olive oil in a frypan to a medium heat. Add chicken and cook for 6-8 minutes on each side, or until cooked through (there should be some marinade remaining - leave this aside). Rest for 5 mins, then slice.
To a saucepan, add the chicken stock, and remaining marinade. Bring to a simmer, then add the bok choy and place the lid on, cooking until softened.
Evenly divide the cooked rice into 3 bowls (or containers if meal prepping). Top with sliced chicken, bok choy, green onions, chilli oil and sesame seeds. Enjoy!
