Miso Sesame Chicken & Crispy Rice Protein Power Bowl with Quick Ginger-Scallion Drizzle

This recipe taps into the massive Pinterest trend for crispy rice bowls and savory-sweet Asian-inspired glazes, combining them in a completely new way. The double cooking technique for the rice creates an addictive textural contrast with the sticky miso chicken. With a quick, vibrant ginger-scallion drizzle, it delivers restaurant-quality flavor in under 35 minutes, making it perfect for busy weeknights while packing a serious protein punch.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup white jasmine rice, rinsed
• 3 tbsp white miso paste
• 2 tbsp low-sodium soy sauce or tamari
• 2 tbsp honey or maple syrup
• 1 tbsp toasted sesame oil
• 2 tsp rice vinegar
• 3 cloves garlic, minced
• 1-inch fresh ginger, grated (divided)
• 4 scallions, thinly sliced (white and green parts separated)
• 2 tbsp avocado or neutral oil (divided)
• 1 cup shelled edamame, thawed if frozen
• 1 medium cucumber, thinly sliced or spiralized
• 1 tbsp black sesame seeds
• Fresh cilantro or mint for garnish (optional)

Instructions

1. Cook the rice according to package directions. Spread cooked rice in a thin, even layer on a parchment-lined baking sheet and let cool for 10 minutes.
2. While rice cools, make the glaze: In a medium bowl, whisk together miso paste, soy sauce, honey, sesame oil, rice vinegar, garlic, and half of the grated ginger until smooth.
3. Pat chicken pieces dry and toss in half of the miso glaze until evenly coated. Let marinate for 5-10 minutes.
4. Heat 1 tbsp oil in a large non-stick skillet over medium-high heat. Add chicken in a single layer, reserving excess glaze. Cook for 5-7 minutes, turning occasionally, until browned and cooked through. Pour remaining glaze from the bowl into the skillet during the last minute to create a sticky coating.
5. Make the crispy rice: Heat remaining 1 tbsp oil in a separate large non-stick or cast-iron skillet over medium-high heat. Add the cooled rice, pressing down firmly with a spatula to form an even layer. Cook undisturbed for 5-7 minutes until a golden, crispy crust forms on the bottom. Gently flip sections to crisp the other side for 3-4 minutes. Break into pieces.
6. Make the quick drizzle: In a small bowl, combine the remaining grated ginger, the white parts of the scallions, and 2 tbsp warm water. Let sit for 5 minutes to infuse.
7. Assemble bowls: Divide crispy rice among bowls. Top with miso chicken, edamame, and cucumber.
8. Finish: Drizzle with the ginger-scallion mixture. Garnish with green parts of scallions, black sesame seeds, and fresh herbs if using. Serve immediately.

Chef's Note

For maximum crispiness, use day-old rice if you have it. Press the rice firmly into the hot skillet and resist stirring—the golden crust needs undisturbed contact with the heat.

Make-Ahead Tips

The miso glaze and ginger-scallion drizzle can be made 2 days ahead and stored in the fridge. Cook chicken and rice fresh for best texture.

Substitutions

Use chicken breasts for leaner protein or firm tofu for a vegetarian version. Brown rice works but may need extra cooking time for crisping. Swap edamame for sugar snap peas.