This dish features marinated chicken thighs cooked with ginger broth and served over rice, garnished with fresh herbs and chili garlic oil. It's a gluten-free and dairy-free recipe that promises layers of flavor.
1: Combine miso, 2 tbsp ginger, mirin, 3 tbsp tamari, honey and garlic in a small bowl and whisk well.
2: Pour over chicken, toss to coat evenly and allow it to marinate for at least 30 minutes up to several hours.
3: Add 2 tbsp olive oil to a large skillet over medium heat. Add chicken and cook undisturbed on first side for 7 minutes.
4: Flip and cook an additional 7 minutes on the second side until cooked through and internal temperature hits 165°F. Remove from pan and set aside.
5: 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.
6: Add 1 tbsp olive oil to a clean pan over medium heat. Add ½ tsp ginger and lightly sauté for one to two minutes.
7: Add in bone broth and tamari and bring to a simmer, stirring to release any ginger that may have stuck to the pan. Turn off heat once simmering.
8: To serve, add a scoop of rice to a bowl then top with broth and finish with chicken. Garnish with green onion, chili garlic oil, and sesame seeds.
