Description
A warm and comforting dish that brings an umami explosion in just 30 minutes, perfect for busy weeknights.
Ingredients
Scale
- 500 g (1 lb) chicken thighs
- 1 tablespoon miso paste
- 2 tablespoons fresh ginger, minced
- 4 cups (1 liter) chicken broth
- 1 tablespoon sesame oil
- 2 cups (300 g) vegetables (like bok choy or snow peas)
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Heat the sesame oil in a large pot over medium heat. Once hot, add the minced ginger. Sauté for about 1 minute until fragrant.
- Add the chicken thighs to the pot. Cook for 5–7 minutes, turning occasionally, until browned on all sides.
- Stir in the miso paste until well combined with the chicken. Pour in the chicken broth and bring to a simmer over medium-high heat, about 5 minutes.
- Add the vegetables to the pot and season with salt and pepper. Cook for an additional 5–7 minutes, until the veggies are tender.
- Remove from heat and stir in sliced green onions. Serve hot, garnishing with extra green onions if desired.
Notes
Avoid overcooking the chicken to prevent it from becoming dry. You can prep the veggies and chicken the night before for quicker cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg