Citrus Miso Chicken Bowl with Jasmine Rice, Roasted Broccoli and Sesame Cucumber
A complete and original lunch featuring chicken marinated in miso, orange, and ginger, served over jasmine rice with roasted broccoli and a quick sesame cucumber salad. It balances savory, citrusy, and toasted flavors in one bowl.
Ingredients
- 600 g boneless skinless chicken breast (cut in strips gruesas)
- 240 g jasmine rice (enjuagado)
- 400 g broccoli (en floretes small)
- 250 g cucumber (en medias lunas finas)
- 45 g white miso (for the marinada)
- 80 ml orange juice (freshly squeezed)
- 1 unit orange zest (solo the parte coloreada)
- 30 ml soy sauce (divided)
- 15 ml honey (for balancear the marinada)
- 15 g fresh ginger (grated)
- 2 cloves garlic (chopped finely)
- 15 ml sesame oil (divided)
- 22 ml olive oil (divided)
- 30 ml rice vinegar (for the pepino)
- 12 g sesame seeds (tostadas)
- 30 g scallions (sliced finas)
- 4 g salt (or to taste)
- 2 g black pepper (freshly ground)
- 480 ml water (for cocer the arroz)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F. In a large bowl, whisk together the white miso, orange juice and zest, 1 tablespoon soy sauce, honey, ginger, garlic, and 1/2 tablespoon sesame oil until smooth.
- 2
2. Add the chicken strips to the bowl and toss well to coat. Let marinate for 15 minutes while you prepare the rest of the recipe.
- 3
3. Place the jasmine rice in a saucepan with the water and 1/4 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Remove from the heat and let rest, covered, for 10 minutes before fluffing with a fork.
- 4
4. On a sheet pan, toss the broccoli with 1 tablespoon olive oil, 1/4 teaspoon salt, and black pepper. Roast at 220 °C / 425 °F for 18 to 20 minutes, until tender with browned edges.
- 5
5. In a medium bowl, combine the cucumber with the rice vinegar, the remaining 1 tablespoon soy sauce, the remaining 1/2 tablespoon sesame oil, and half of the sesame seeds. Toss and set aside so the flavors can meld.
- 6
6. Heat a large skillet or griddle over medium-high heat with the remaining 1/2 tablespoon olive oil. Cook the marinated chicken for 4 to 5 minutes per side, or until fully cooked and lightly caramelized.
- 7
7. Divide the rice among 4 bowls. Top with the chicken, roasted broccoli, and cucumber with its dressing. Finish with the scallions and the remaining sesame seeds.
- 8
8. Serve hot or warm, making sure to spoon over any chicken juices and cucumber dressing for extra flavor throughout the bowl.
Chef tips
For a more charred finish, you can broil the cooked chicken for 1 to 2 minutes at 240 °C / 465 °F, watching closely so it does not burn. If you prefer a crisper cucumber texture, add it right before serving.
Substitutions
You can swap the jasmine rice for brown rice, though the cooking time will be longer. Broccoli can be replaced with cauliflower or green beans. For a gluten-free version, use certified gluten-free miso and soy sauce.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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