Miso Honey Glazed Chicken with Garlic Sesame Rice

Ingredients

• 2 boneless chicken thighs, about 6 oz each
• 2 tbsp white miso paste
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 3 garlic cloves, minced, divided
• 2 tbsp toasted sesame oil, divided
• 1 cup short-grain rice
• 1/4 cup chopped green onions
• 1 tbsp toasted sesame seeds
• Salt and black pepper

Steps

1. Whisk the miso, honey, soy sauce, and rice vinegar together until completely smooth, working out every lump of miso paste.
2. Rinse the rice until the water runs clear, then simmer it in 1 1/4 cups salted water, covered, over the lowest heat for 15 minutes and leave it covered for 10 minutes more.
3. Pat the chicken thighs dry and season them with salt and pepper.
4. Heat 1 tablespoon of the sesame oil in a skillet over medium heat, not high; toasted sesame oil has a low smoke point and turns acrid if pushed hard.
5. Cook the thighs skin side or presentation side down for 6 minutes without moving them, until deep golden, then turn and cook 5 minutes more.
6. Brush the miso glaze on in the final 2 minutes only, turning the thighs to coat. Miso and honey together scorch in under a minute over direct heat.
7. Check the thickest part reaches 165F (74C), then rest the chicken for 5 minutes.
8. Warm the remaining sesame oil in a small pan with the remaining garlic for 30 seconds, toss it through the hot rice, and serve the sliced chicken on top with the green onions and sesame seeds.

Allergen note: Contains gluten, sesame and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.