Miso Glazed Chicken & Charred Bok Choy Bowl
Broiled miso-glazed chicken with charred baby bok choy over short-grain rice.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Makes
- 4 bowls
White miso is mild and slightly sweet, and with mirin it makes a glaze that browns quickly under the broiler. Baby bok choy is cut in half and seared cut-side down, so it chars at the edges and stays crisp at the stem.
Why this recipe works
Broiling the chicken first and glazing it only for the last few minutes lets the meat cook through before the sugars in the miso and mirin caramelize. Searing the bok choy cut-side down gives char without overcooking the leaves.
Ingredient notes
White (shiro) miso is the mildest kind; red miso is saltier and stronger and should be used in smaller amounts. Mirin is a sweet rice wine for cooking.
Common mistakes
- Brushing on the glaze at the start, which burns before the chicken is done.
- Stirring the bok choy, which stops it from charring.
What to serve with it
Sliced green onions or pickled ginger.
Meal prep
Bok choy softens in the fridge but still tastes good; reheat briefly.
More bowls like this
Cooking tips
Dry the bok choy well; water makes the oil spit and prevents charring. Rinse bok choy carefully; grit hides at the base.
Swaps and variations
Use salmon fillets instead of chicken; broil 6 to 8 minutes total until 145°F (63°C). Use tamari and gluten-free miso for a gluten-free bowl.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat until hot (165°F / 74°C).
Recipe
Miso Glazed Chicken & Charred Bok Choy Bowl
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Makes
- 4 bowls
Ingredients
- For the glaze
- For the chicken and bok choy
- For the rice
You’ll need: rimmed sheet pan lined with foil; large skillet or wok; medium saucepan with lid; instant-read thermometer
Method
-
Cook the rice: bring the rice and water to a boil, cover and cook on low 15 minutes, then rest covered 10 minutes.
-
Whisk the miso, mirin, honey, sesame oil and ginger until smooth.
-
Heat the broiler with a rack 6 inches from the heat. Lay the chicken on a foil-lined sheet pan and broil 6 minutes. Turn, brush generously with the glaze, and broil 4 to 6 minutes more, until the glaze is browned in spots and the chicken reaches 165°F (74°C). Watch closely in the last minutes; miso burns fast.
-
Pat the bok choy very dry. Heat the neutral oil in a large skillet over high heat and place the bok choy cut-side down. Cook 2 to 3 minutes without moving, until charred, then turn, add the soy sauce and cook 1 minute.
-
Slice the chicken. Divide the rice among 4 bowls, add chicken and bok choy and sprinkle with sesame seeds.
Questions
Can I use dark miso?
Yes, but use 2 tablespoons; it's saltier.
Can I grill the chicken?
Yes. Grill over medium heat and glaze in the last 3 minutes.
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