- 1 boneless, skinless chicken thighs
- 2 tsp non-GMO unpasteurized miso
- 1 tbsp mirin vinegar or apple cider vinegar
- 1/2 tsp tamari or coconut aminos
- 1 large clove garlic
- 2 tsp grated fresh ginger
- 1/3 cup onions, chopped
- Black pepper
- 2 cups steamed vegetables
1 cup cooked brown rice* (cooked ahead of time – even the day before, if needed)
Mix the marinade ingredients (miso, garlic, ginger, vinegar and pepper) in a bowl large enough for the chicken to marinate in. Add the chicken thighs, ensuring that each piece is covered with the marinade. Extra water can be added if needed to cover the chicken. Place a piece of plastic wrap on top of the chicken, pressing it flat against the meat. Another option is to pour the marinated chicken into a large plastic Ziploc bag. Squeeze out the air before zipping it.
Let the meat marinate in the refrigerator for at least two hours (or overnight, if desired). Remove the chicken from the marinade and sauté or grill it. If sautéing, add 1 tbsp. of olive oil to the pan with 1/2 cup chopped white onion. Cook the chicken for 4-6 minutes on each side. Water can be added to the pan if the chicken starts to stick or to prevent the onions from being overcooked. Cut thighs in half to make sure they are cooked thoroughly before removing from pan. While the chicken is cooking, steam your choice of vegetables and set aside. Add the rest of the marinade to the pan with the brown rice and vegetables and heat through. Remove the pan from heat. Slice the chicken into strips and serve with vegetables and rice.
