Warm Jasmine Rice Bowl with Chicken in Roasted Pineapple Miso Glaze, Sautéed Asparagus and Cucumber Nori Salad

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Spread the pineapple on a small tray, roast for 12 minutes until lightly charred at the edges, and set aside.

2. 2

   2. Meanwhile, place the jasmine rice in a saucepan with 450 ml water and a pinch of salt. Bring to a boil, cover, reduce to very low heat, and cook for 12 minutes. Turn off the heat and let it rest, covered, for 10 minutes.

3. 3

   3. Blend or mash the roasted pineapple with the white miso, 2 tablespoons soy sauce, honey, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, ginger, 2 chopped garlic cloves, and 1 teaspoon lime juice until you have a thick glaze.

4. 4

   4. Season the chicken with salt and black pepper. Heat a large skillet over medium-high heat with the vegetable oil. Brown the chicken for 4 to 5 minutes per side, until cooked through and it reaches an internal temperature of 74 °C / 165 °F.

5. 5

   5. Lower the heat to medium, add the pineapple miso glaze to the skillet, and cook for 2 to 3 minutes, tossing to coat the chicken until the sauce is glossy and lightly sticky.

6. 6

   6. In another skillet or wok, heat the remaining teaspoon of sesame oil over medium-high heat. Add the sliced garlic and asparagus; stir-fry for 3 to 4 minutes until tender-crisp. Add 1 tablespoon soy sauce and cook 30 seconds more.

7. 7

   7. In a bowl, combine the cucumber with the remaining tablespoon of rice vinegar, the lime juice and zest, half of the scallions, and a pinch of salt. Add the nori strips and toss gently just before serving so they keep some texture.

8. 8

   8. Fluff the rice with a fork and divide it among 4 bowls. Top with the glazed chicken, sautéed asparagus, and cucumber nori salad.

9. 9

   9. Finish each bowl with the remaining scallions and toasted sesame seeds. Serve immediately.