Warm Citrus Miso Chicken Bowl with Sesame Rice, Roasted Broccoli, and Quick Pickled Cucumber

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Rinse the jasmine rice until the water runs almost clear.

2. 2

   In a medium saucepan, combine the jasmine rice, water, and 1 g salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Turn off the heat, let it rest for 10 minutes, then fluff with a fork. Mix in 5 ml (1 tsp) sesame oil and 1 tablespoon of the sesame seeds.

3. 3

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

4. 4

   Add the chicken to the marinade, season with black pepper, and toss to coat. Let it rest for 10 minutes at room temperature.

5. 5

   Place the broccoli on a baking sheet. Toss with 15 ml (1 tbsp) olive oil, 2 g salt, and the red pepper flakes if using. Roast for 18 to 20 minutes at 220 °C / 425 °F, turning halfway through, until tender and browned at the edges.

6. 6

   In another bowl, combine the cucumber with 30 ml (2 tbsp) rice vinegar, the scallions, 1 g salt, and 5 ml (1 tsp) sesame oil. Set aside so it lightly pickles while you finish the rest.

7. 7

   Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and cook the chicken with its marinade for 6 to 8 minutes, stirring occasionally, until cooked through and the sauce becomes glossy and slightly thickened.

8. 8

   Taste the pickled cucumber and adjust with the remaining rice vinegar if you want more acidity. Divide the sesame rice among 4 bowls, then add the roasted broccoli and the citrus miso chicken with its glaze.

9. 9

   Finish each bowl with the quick pickled cucumber and the remaining tablespoon of sesame seeds. Serve warm.