Easy Miso-Ginger Chicken with Spicy Broth (30-Minute Dinner)
Some meals just hit every time, and this is one of them. A little salty, a little spicy, packed with umami, and the kind of thing you crave when you want something cozy but not heavy. It’s the dish I make when I need dinner fast but still want it to feel intentional— like I put in effort (even if I really didn’t).
Juicy, miso-marinated chicken thighs, a gingery, slurp-worthy broth, and tender bok choy all spooned over rice? Tell me that doesn’t sound like exactly what you need tonight!
Flavorful
This dish is all about layers of flavor: miso brings deep, fermented savoriness, fresh ginger gives it that zingy warmth, and a little heat from chili flakes ties it all together. The broth is brothy (obviously), but also rich and packed with umami, perfect for spooning over rice to soak up every drop! If you’ve never cooked with miso beyond soup, this is the perfect intro— it adds so much depth without overpowering everything else.
Approachable
30 minutes. One pan. No complicated techniques. This is a weeknight dream! The marinade works its magic in just 10 minutes (though if you plan ahead, an hour is even better), and the rest comes together in less time than it takes to wait for takeout. Sear the chicken, soften the bok choy, simmer the broth, and you’re done. Bonus: the leftovers taste even better the next day.
Intentional
Savor this one— literally. Serve it in a deep bowl, let the broth soak into the rice, and don’t rush it. The balance of salty, spicy, and fresh flavors makes each bite interesting, so take your time with it. If you’re feeling extra, add a jammy egg or some crispy shallots on top. And if you make this, let me know how it turns out— I want to hear if you’re as obsessed as I am!
Ingredients
1.5 lbs boneless, skinless chicken thighs
3 tbsp olive oil, divided
2 tbsp miso paste
2 tbsp + ½ tsp freshly grated ginger
2 tbsp rice vinegar
5 tbsp liquid aminos, divided
2 tbsp honey
2 cloves garlic, minced or grated
2 cups chicken broth
1 baby bok choy, quartered
Green onion, thinly sliced (for garnish)
Chili flakes & sesame seeds (for garnish)
Cooked white rice (for serving)
Directions
Whisk together miso, 2 tbsp ginger, vinegar, 3 tbsp liquid aminos, honey, and garlic. Coat the chicken and marinate for at least 10 minutes (or up to several hours).
Heat 2 tbsp olive oil in a skillet over medium heat. Sear chicken until golden and cooked through (165°F internal temp/7 mins per side). Set aside.
In the same pan, sear bok choy until tender.
In a clean pan, add 1 tbsp olive oil and 1 tbsp ginger. Sauté for 1-2 minutes, then pour in chicken broth, 2 tbsp liquid aminos, and ½ tbsp chili flakes. Simmer to combine flavors, then remove from heat.
To serve, plate rice, add bok choy and chicken, then ladle over the broth. Garnish with scallions and sesame seeds.
Let me know if you try this— I’d love to hear what you think! And if you want more flavor-packed, effortlessly good meals like this, hit subscribe so you never miss a recipe! More good food, straight to your inbox! 💌
👋🏼 Until the next bite— 🫶🏼sarah