Breakfast · Japanese · 15 min
Miso-Ginger Steamed Chicken with Wilted Spinach and Short-Grain Rice
- Calories
- 538
- Protein
- 41g
- Carbs
- 58g
- Fat
- 17g
Ingredients
- 130.8 g chicken breast
- 1 tbsp white miso paste
- 1 tsp fresh ginger
- 1 tsp soy sauce
- 1 tbsp honey
- 35.6 g short-grain white rice
- 120 g spinach
- 1 tsp sesame oil
- 15 g sliced almonds
Method
- 011. Steam the short-grain white rice according to package directions and keep warm.
- 022. Prepare a steamer basket over a pot of simmering water.
- 033. Whisk together the white miso paste, grated ginger, soy sauce, and half of the honey (about 10g).
- 044. Arrange the thinly sliced chicken breast in a single layer on a heat-proof plate that fits inside your steamer. Rub the chicken lightly with the miso-ginger-honey mixture.
- 055. Steam the chicken over simmering water for 6–8 minutes until cooked through and internal temperature reaches 165°F (74°C).
- 066. Heat sesame oil in a non-stick pan over medium heat. Add the spinach and quick-sauté for 1 minute until just wilted.
- 077. Fluff the warm cooked short-grain rice into a bowl, top with the steamed chicken, and nestle the wilted spinach alongside.
- 088. Drizzle the remaining honey over the top and sprinkle with toasted sliced almonds before serving.
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