Miso Ginger Chicken Thighs with Bok Choy
The first time I made this recipe for Miso Ginger Chicken with Bok Choy, I ate two pieces in one sitting because it was so delicious! I had planned to make it again the next day to post, but when I went to the grocery store, there were no boneless, skinless chicken thighs and I wasn’t really up for skinning chicken thighs, so I waited and went back last week. I know you’re going to love this recipe and don’t be deterred by the list of ingredients because it’s so easy to throw together.
The chicken thighs are marinated in a rich miso paste marinade that literally infuses each bite with that umami richness that we all crave! A good bit of ginger adds so much flavor (and nutrition). The chicken is served with baby bok choy which is the perfect accompaniment and adds a savory freshness and of course, my world famous coconut rice! Keep scrolling for the recipe!
This is one of those recipes that you’ll crave and want to make again and again! Enjoy!
Miso Ginger Chicken Thighs with Bok Choy
Easy recipe and amazing flavor combination!
Ingredients
- 8 boneless skinless chicken thighs
- Olive oil for sauteéing chicken
- 3 tablespoons mellow white miso paste
- 5 tablespoons freshly grated ginger
- 3 tablespoons rice wine vinegar
- 6 tablespoons tamari, divided
- 3 tablespoons honey
- 4 cloves garlic, minced
- 2 cups chicken broth
- 3 - 4 baby bok choy, quarted
- Green onion, thinly sliced for garnish Chili garlic oil, for garnish Sesame seeds, for garnish Cooked white rice, for serving
Instructions
- Add olive oil to a large skillet over medium heat. Add chicken and cook undisturbed on the first side for 7 minutes. Flip and cook an additional 7 minutes on the second side until cooked through. Remove from pan and set aside.
- Add bok choy to your hot pan, if needed you can add more olive oil. Sear on all sides until softened through then remove from heat, about 5 minutes total.
- Add a bit more olive oil to the pan over medium heat. Add 1 tablespoon ginger and lightly sauté for a few seconds. Add broth and tamari and bring to a simmer, stirring to release any ginger that may have stuck to the pan. Turn off heat once shimmering.
- To serve, add a scoop of rice to a bowl then top with broth and finish with chicken and bok choy. Garnish with green onion and chili oil if desired.
Really trying to get back in the kitchen…I hope you’re enjoying the recipes! Let me know…
~XOXO Suzanne