by Henry Gould – Nov 27th, 2019
I’ll be honest, sometimes I invent recipes and they don’t turn out well. Garlic and strawberry ice cream was one example.
But this miso & tahini chicken stir fry rice bowl, this did not suck. Not at all.
Miso adds amazing umami flavor, and tahini thickens everything very nicely.
Also? It could be completely vegan by subbing in chickpeas or tofu instead of chicken. Last I checked, miso is vegan…?
Miso & Tahini Chicken Rice Bowl
- 6 boneless skinless chicken thighs, cut into small pieces (or tofu, chickpeas, etc)
- 1 inch piece of ginger, peeled and grated finely
- 4 cloves of garlic, grated finely
- 1 white onion, sliced in 1 cm half moons
- 2 carrots, chopped roughly
- soy sauce
- 1 tbsp miso paste
- 1 tbsp tahini
- Sugar or honey
- Black pepper
- Olive oil
- Steamed rice (cooked according to package instructions)
- optional toppings
- blanched spinach
- blanched broccoli
- sesame seeds
- chopped green onions
- bean sprouts
Heat up a large frying pan over medium heat. Add 3-4 tablespoons of olive oil, then the grated ginger and garlic. Fry for 3-4 minutes until it starts to brown. Add the chicken and turn the heat up. Don’t stir, allow the chicken to brown for a few minutes.
If you feel comfortable seasoning everything in the pan, add the spoon of tahini, the spoon of miso, and then drizzle soy sauce to cover all the chicken. Sprinkle all over with sugar or drizzle with honey. Add less, then taste. You can always add, but can’t remove.
Important step: season HEAVILY with black pepper. Like, a lot. It should be very peppery.
Mix around with a spatula to combine and disolve the miso and tahini. If it’s getting too thick, add a little water.
Add the onions and carrots. Cook for another 5 minutes until softened.
Have a taste of the sauce. If it needs more soy or sugar, add it in.
Sprinkle with sesame and green onions. Serve on steamed rice with any other toppings of your choosing.