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Sesame Miso Chicken and Coconut Rice

Sesame Miso Chicken and Coconut Rice is a rich, umami-packed dish featuring tender chicken marinated in a miso-sesame glaze, served over fragrant coconut rice for a flavorful, Asian-inspired meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Asian-Inspired
Servings 4 people
Calories 520 kcal

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 tbsp white miso paste
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp toasted sesame seeds (for garnish)
  • 2 green onions, sliced (for garnish)
  • 1 cup jasmine rice
  • 1 cup canned coconut milk (full-fat preferred)
  • 1 cup water
  • 0.5 tsp salt

Instructions
 

  • In a bowl, whisk together miso paste, soy sauce, sesame oil, rice vinegar, honey, garlic, and ginger.
  • Add chicken and toss to coat. Let marinate for at least 30 minutes or up to overnight in the refrigerator.
  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil.
  • Place the marinated chicken on the baking sheet and bake for 25–30 minutes, until cooked through and caramelized.
  • While the chicken bakes, rinse rice under cold water until water runs clear.
  • In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  • Remove from heat and let sit covered for 10 minutes. Fluff rice with a fork before serving.
  • Serve the sliced chicken over the coconut rice. Garnish with sesame seeds and sliced green onions.

Nutrition

Serving: 1peopleCalories: 520kcalCarbohydrates: 38gProtein: 36gFat: 24gSaturated Fat: 11gCholesterol: 120mgSodium: 620mgFiber: 1gSugar: 6g
Keyword Coconut Rice, Dairy-Free, Gluten-free, Sesame Miso Chicken
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