Warm Bowl of White Miso Mandarin Chicken with Sesame Rice, Roasted Broccoli, and Crunchy Cucumber

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Rinse the jasmine rice until the water runs almost clear. Place it in a saucepan with 480 ml (2 cups) water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 12-15 minutes until tender. Remove from the heat and let it rest, covered, for 5 minutes.

2. 2

   While the rice cooks, whisk together the white miso, mandarin juice, mandarin zest, honey, soy sauce, rice vinegar, garlic, ginger, and 15 ml (1 tbsp) sesame oil in a bowl until smooth.

3. 3

   Season the chicken with half of the salt and the black pepper. Add the chicken to the marinade and toss well to coat. Let it sit for 10 minutes while you prepare the vegetables.

4. 4

   Place the broccoli on a sheet pan. Toss it with the olive oil, the white parts of the scallions, and the remaining salt. Roast at 220 °C / 425 °F for 14-16 minutes, until tender with browned edges.

5. 5

   In a medium bowl, combine the cucumber with 15 ml (1 tbsp) rice vinegar taken from the total if you prefer to reserve it separately, or use part of the measured amount, 7 ml (1/2 tbsp) sesame oil taken from the total, and the green parts of the scallions. Add a small pinch of salt and toss. Set aside so it becomes crisp and lightly pickled.

6. 6

   Heat a large nonstick skillet over medium-high heat. Add the chicken with its marinade and cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked and the sauce becomes glossy and slightly thickened. If checking for doneness, the center of the chicken should reach 74 °C / 165 °F.

7. 7

   Fluff the cooked rice with a fork and mix in half of the toasted sesame seeds. Taste and adjust salt if needed.

8. 8

   To serve, divide the sesame rice among four bowls. Top with the glazed chicken, roasted broccoli, and crunchy cucumber. Finish with the remaining sesame seeds and any juices from the pan.