Why is it that everything tastes better in a bowl these days? Here I mixed a bunch of my favorite things and created Chicken Miso Bowl. Chicken seasoned with Five Spice Powder is the star of the mix. I added mesclun, shitake mushrooms, edamame, red cabbage, and Pickled Daikon Radish and Carrots and tossed everything with the most delicious miso dressing. Chicken Miso Bowl is perfect for lunch or dinner and for sharing with friends.
Ingredients for Chicken Miso Bowl:
Five Spice Chicken:
2 pounds boneless chicken breasts1/4 cup grapes seed oil
2 teaspoons Five Spice Powder
1/2 teaspoon garlic powder
1/8 teaspoon cayenne
Salad:
Five Spice Powder Chicken
2 cups cooked and cooled brown rice
2.5 ounces mesclun
Pickled Daikon Radish and Carrots, recipe below
1/12 cups edamame, cooked and cooled
3 tablespoons chopped red onion
3 tablespoons sliced scallions
8 ounces sliced shiitake mushrooms
miso dressing
Miso dressing:
Blend-
4 tablespoons grapeseed oil
4 tablespoons water
1/4 cup lime juice
1/2 cup white miso
2 tablespoons mirin
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 1/2 inch piece fresh ginger, peeled and sliced
Pickled Daikon Radish and Carrots:
2 cups julienned Daikon Radish ( 1/8 " thick)
2 cups julienned Carrots (1/8" thick)
1/2 cup distilled vinegar
1/2 cup sugar
1/4 cup warm water
1/2 teaspoon + 1/4 teaspoon kosher salt
Time-Saving Tip: Prepare the dressing and pickled vegetables up to a couple of hours in advance of serving the bowl. The rice can also be prepared earlier in the day and left at room temperature.
Let's see what we need.
We're ready to cook.
To make the pickled vegetables whisk together the sugar, salt, vinegar, and water. Add the carrots and radish, and toss with the sugar mixture. Refrigerate at least 1 hour up to 24 hours before serving.
Add the dressing ingredients to a blender or food processor. Whirl until smooth, set aside.
Add the sliced mushroom and 1 tablespoon of grapeseed oil to a hot pan; season with salt and pepper. Saute until the mushrooms shrink in size and the liquid is released.
Toss the chicken with the oil, garlic powder, Five Spice Powder, and cayenne.
Add the chicken to a medium-hot non-stick pan. Cook while turning a few times until the chicken registers 160 degrees. Transfer the chicken to a cutting board let rest for 5-10 minutes. Cut into slices or chunks.
Add the rice to a large bowl. Toss in the mushrooms, edamame, chopped red onion, and scallions. Top with the red cabbage about 1- 1/2 cups of the pickled veggies and the mesclun. Gently fold together and top with the chicken. Drizzle some of the dressing on top and toss. Serve with additional dressing on the side.
It's ready! Chicken Miso Bowl is incredibly delicious and satisfying. Don't fret about all of the steps. Most of this recipe can be prepared in advance and then tossed together before serving. You will love this one, and leftovers are great for lunch the next day too.
Chicken Miso Bowl:
Five Spice Chicken:
2 pounds boneless chicken breasts1/4 cup grapes seed oil
2 teaspoons Five Spice Powder
1/2 teaspoon garlic powder
1/8 teaspoon cayenne
Salad:
Five Spice Powder Chicken
2 cups cooked and cooled brown rice
2.5 ounces mesclun
Pickled Daikon Radish and Carrots, recipe below
1/12 cups edamame, defrosted
3 tablespoons chopped red onion
3 tablespoon sliced scallions
8 ounces sliced shiitake mushrooms
miso dressing
Miso dressing:
Blend-
4 tablespoons grapeseed oil
4 tablespoons water
1/4 cup lime juice
1/2 cup white miso
2 tablespoons mirin
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 1/2 inch piece fresh ginger, peeled and sliced
Pickled Daikon Radish and Carrots:
2 cups julienned Daikon Radish ( 1/8 " thick)
2 cups julienned Carrots (1/8" thick)
1/2 cup distilled vinegar
1/2 cup sugar
1/4 cup warm water
1/2 teaspoon + 1/4 teaspoon kosher salt
To make the pickled vegetables whisk together the sugar, salt, vinegar, and water. Add the carrots and radish, and toss with the sugar mixture. Refrigerate at least 1 hour up to 24 hours before serving.
Add the dressing ingredients to a blender or food processor. Whirl until smooth, set aside.
Add the sliced mushroom and 1 tablespoon of grapeseed oil to a hot pan; season with salt and pepper. Saute until the mushrooms shrink in size and the liquid is released.
Toss the chicken with the oil, garlic powder, Five Spice Powder, and cayenne.
Add the chicken to a medium-hot non-stick pan. Cook while turning a few times until the chicken registers 160 degrees. Transfer the chicken to a cutting board let rest for 5-10 minutes. Cut into slices or chunks.
Add the rice to a large bowl. Toss in the mushrooms, edamame, chopped red onion, and scallions. Top with the red cabbage about 1- 1/2 cups of the pickled veggies and the mesclun. Gently fold together and top with the chicken. Drizzle some of the dressing on top and toss. Serve with additional dressing on the side.
Time-Saving Tip: Prepare the dressing and pickled vegetables up to a couple of hours in advance of serving the bowl. The rice can also be prepared earlier in the day and left at room temperature.
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