MISO PEANUT BUTTER CHICKEN WITH COCONUT RICE
chicken and rice is the perfect combo for a family-friendly weeknight dinner
4 servings, 50 minutes
Ingredients:
2 lbs boneless chicken (breast, thigh, leg, any cut you prefer!)
2 cups rice (any)
1 can coconut milk (13.5fl oz)
2 cups water
Toppings of choice: cucumbers, edamame, carrots, sesame seeds
Miso Peanut Butter Sauce:
1/2 cup miso paste
1/2 cup water
1/2 cup soy sauce
1/2 cup unsalted smooth PB
4 tbsp rice vinegar
4 tbsp maple syrup
2 tbsp sesame oil
2-4 tbsp gochujang or Chile paste (depending on preference of spice level)
3 garlic cloves, minced
2 tsp ginger, minced
The Blistered Peppers Take:
I don’t know why but I keep craving asian fusion dishes. Whether it noodles, curry, rice, I want it and I’ll order it whether we’re at Thai Diner or Fish Cheeks. Sometimes you just need some new flavors to spice up your life (pun intended).
Miso? Let me guess, you’ve never cooked with it? You’ve only had it in soup when you were out at an Asian restaurant? Well, miso is incredible. It adds that little something that you need - an umami flavor. Mix it with peanut butter - and your taste buds are going to go crazy.
Where do you get miso? What is miso? Will I like it? I’m spoiled because there are so many Asian markets in and around my neighborhood, sometimes I sander into Sunrise Mart just for inspiration. Here are your answers:
1. You can find miso in mostly any supermarket in the Asian food aisle
2. Miso is a Japanese seasoning - much like any seasoning we’re used to cooking with on the regular. But, it’s a paste.
3. Duh you’ll like it - would I ever lead you astray?
I typically use Miso Master (red or white, this recipe calls for white) and order it from Whole Foods. But find what you can and get experimenting, you’ll thank me later.
Steps:
Make miso peanut butter sauce. There is no order here, so just add all the ingredients into a medium bowl and whisk well.
If the miso or PB is a little tough to mix, place in microwave for about 20 seconds. Mix again.
Cut chicken - I use breasts - into bite size pieces about 1/2 inch thick. Place the chicken in a plastic bag, then pour about 1/2-3/4 of the miso peanut butter sauce into the ziploc with the chicken. Marinade for 30 minutes minimum, but can also leave in fridge overnight.
Preheat the oven to 425 degrees. Place the chicken bits on an oiled baking sheet or dish and bake for about 20-30 minutes.
Meanwhile, make the coconut rice. Combine the rice, coconut milk, and water. If using a rice cooker, press the corresponding button. If using a large pot, bring to a boil, then reduce the heat, cover, and let simmer for about 15 minutes; remove from heat and let sit for another 10 minutes.
Prep the veggies: I steamed the frozen edamame in the microwave (follow package instructions), shaved carrots, and thinly sliced cucumbers.
Once chicken and rice have cooked, begin to assemble the dish. Top the rice with chicken, add your toppings of choice, and finish off with sesame seeds.
If you have a bit of miso peanut sauce remaining, spoon on top of each bowl. Serve warm and enjoy!
