Garlic Miso Chicken, Bok Choy, & Brown Rice
This is my absolute FAVORITE weeknight meal. It’s simply so incredibly savory, comforting, and delicious. Especially when I’m in the mood for chicken and some good quality protein, this meal just hits the spot. My husband and I both request it weekly and we love how quick it can be thrown together.
What makes this so creamy? A sauce made from a blend of Tamari, sesame oil, white miso paste, and arrowroot starch. Print
This dreamy mix of chicken, brown rice, and bok choy is covered in a creamy, savory sauce packed with flavor from umami-rich sesame oil, tamari, and miso paste. You’ll be asking for this dish weekly! And rightly so, as it takes only 20 minutes to make!
- 1 lb boneless, skinless chicken tenders, cut into 1 in cubes
- 3 TBSP olive oil or any cooking oil
- 2 tsp arrowroot starch, divided
- 1/4 tsp+ each salt & pepper
- 2 TBSP Tamari or Soy Sauce
- 1 TBSP sesame oil
- 1 tsp white miso paste
- 6 heads baby bok choy, trimmed and chopped
- 1/2 cup uncooked brown rice (or 1 cup cooked)
- 1 medium zucchini, chopped into bite sized pieces
- 1 TBSP fresh ginger, minced
- 1 garlic clove, minced
- If cooking rice from scratch, add rice to a saucepan with 1 cup water. Heat to boiling, reduce to a simmer, and cover and let simmer for 30 minutes, then turn off heat and let continue to sit in steam for about 5-10 minutes.
- If using quick rice, cook according to package directions.
- While rice is cooking, prepare sauce by whisking together tamari, sesame oil, miso, and 1 tsp of the arrowroot powder in a small bowl. Set aside.
- Next, prepare the chicken by cutting into 1″ cubes. Add the remaining 1 tsp of arrowroot powder to a small bowl with salt and pepper, and toss to coat chicken pieces. Add 3 TBSP oil to a large saute pan, and heat to medium-high heat. Add chicken to skillet and cook, stirring occasionally, until starting to turn golden brown for 4-5 minutes.
- While chicken is cooking, chop bok choy, zucchini, garlic, and ginger. Add bok choy and zucchini to chicken and continue to cook for another 3-4 minutes, until chicken is no longer pink. Add garlic and ginger and continue to cook for another minute.
- Next, add sauce mixture to pan with chicken, turn heat to low, and continue to stir. Continue to cook mixture on low heat for about 1 minute, until sauce starts to thicken and chicken is cooked through.
- Remove from heat, let cool. Plate rice and top with miso, chicken, veggies mixture. Enjoy!
Keywords: garlic miso chicken bok choy, ginger miso chicken, miso chicken stir fry, rice stir fry chicken miso
When it comes to intuitive eating and getting out of that diet mentality, challenge yourself to view and think about food from a lens of curiosity. Each eating experience should be a learning experience – you can’t pass or fail in intuitive eating! Aim to take the judgmental thoughts out of your eating habits. Try to think about food in regards to textures, flavors, tastes, temperature, etc. rather than numbers.
- “I am in the mood for something creamy, satisfying, and filling tonight.” in place of “How many calories can I have tonight? How many macros/carbs/fats does that have?”
- “I love snacks that are crunchy, light, and flavorful, and that sounds good to me right about now. Maybe I’ll have cucumbers, pretzels, and dip for a snack.” in place of “I need to have something healthy for a snack today so I don’t slip up. What should I be eating? Should I stick to ___ calories, or a different amount? What would be the right choice?”
See a bit of difference there? Once you realize that your diet-y thoughts aren’t serving you, and you want to get out of that natural mental calorie calculator, this is one of the main things I tell my clients. Think about food in a completely different way. Describe the food to yourself as if you’re a kindergartner viewing the food for the first time. Get descriptive! This practice can help get you away from being numbers and diet-focused to being more intuitive.
Here are some different descriptions to get you started: