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6-Ingredient Ginger Miso Chicken & Rice

Prep: 20 min
Cook: 15 min
Total: 35 min

Ingredients for 5 servings

  • Paste
    • 3 tablespoons miso paste (OR 3 tablespoons tahini + 2 tablespoons low sodium soy)
    • 2 tablespoons Ghee (or vegan/plant butter), soft
  • 1 cup (short grain) brown rice (OR steamed cauliflower rice)
  • spray olive oil or avocado oil
  • 1 1/2 lb chicken breast, cut into 1-inch pieces
    • PLANT SUB: tofu
  • 1 1/2 tablespoons fresh ginger
  • 2 cups asparagus, chopped into 1/2-inch pieces
  • 1 1/2 cups shiitake mushrooms (or portobello)
  • season to taste with sea salt & pepper, or low sodium soy sauce
  • Garnish
    • sesame seeds
    • green onion (optional)


Step 1

Mix together the ingredients for the paste. Set aside.

Step 2

Cook rice according to instructions provided and set aside.

Step 3

Prep the chicken by cutting it into small pieces. I recommend to NOT add salt or pepper before cooking to prevent over-seasoning since miso is VERY salty and ginger is pretty fragrant.

Step 4

Set a nonstick skillet on medium high heat, once hot spray with a little avocado oil, then add chicken breast and ginger. Let the chicken rest in the skillet for 2 -3 minutes to lock in a rich sear, then begin stirring in the skillet.

Step 5

Then add asparagus and mushrooms. Continue stirring everything together and cook for about 3 – 5 minutes. To help soften the asparagus, you can cover the skillet for about 2 minutes to create steam – just make sure it is not burning/sticking.

Step 6

Reduce the heat to low-medium, then add the paste and let it melt all over the ingredients. Remove the skillet from the heat and continue folding everything in the paste.

Step 7

Lastly, add the rice. IF YOU ARE DOING KETO, enjoy with steamed cauliflower rice. Otherwise, add cooked brown rice. Mix everything together.

Step 8

Garnish and enjoy! Season to taste with low sodium soy sauce and/or fresh lime or lemon.