How long does it take to make Brothy Miso Ginger Chicken & Rice?

About 44 minutes in total: 30 minutes of prep and 14 minutes of cooking.

How many servings does this Brothy Miso Ginger Chicken & Rice recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Where does this Brothy Miso Ginger Chicken & Rice recipe come from?

It was shared by Caitlin Jesson on tiktok.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Brothy Miso Ginger Chicken & Rice Recipe

Name: Brothy Miso Ginger Chicken & Rice Recipe
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Yield: 4 servings
Ingredients: 4-5 boneless skinless chicken thighs; 3 tbsp olive oil; 2 tbsp mellow white miso paste; 2.5 tbsp freshly grated ginger; 2 tbsp mirin or rice wine vinegar; 5 tbsp tamari; 2 tbsp honey; 2 garlic; 2 cup chicken bone broth; 1 green onion; 1 chili garlic oil; 1 sesame seeds; 1 cooked white rice

A comforting bowl of chicken and rice infused with a savory miso‑ginger broth, bright green onion, and a spicy chili garlic oil finish. The dish balances sweet, salty, and umami flavors for a quick, satisfying dinner.

Recipe by Caitlin Jesson· Structured by ReelsMeals

From: TikTok(view original)

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Brothy Miso Ginger Chicken & Rice Recipe

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Prep Time

30 min

Cook Time

14 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns tiktok.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

44 min estimated total time for 4 servings.

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Ingredients

4 boneless skinless chicken thighs
3 tbsp olive oil
2 tbsp mellow white miso paste
2 1/2 tbsp freshly grated ginger
2 tbsp mirin or rice wine vinegar
5 tbsp tamari
2 tbsp honey
2 garlic
2 cup chicken bone broth
1 green onion
1 chili garlic oil
1 sesame seeds
1 cooked white rice

Instructions

1
In a small bowl, combine the miso paste, freshly grated ginger, mirin (or rice wine vinegar), tamari, honey, and minced garlic; whisk until smooth.
2
Place the chicken thighs in a shallow dish or zip‑top bag, pour the miso‑ginger mixture over them, and toss to coat evenly. Marinate for at least 30 minutes, up to several hours, refrigerated.
3
Heat 2 tbsp of olive oil in a large skillet over medium heat.
4
Add the marinated chicken to the skillet and cook undisturbed for 7 minutes on the first side.
5
Flip the chicken and continue cooking for another 7 minutes, or until the internal temperature reaches 165°F.
6
Transfer the cooked chicken to a plate and keep warm.
7
Wipe the skillet clean, then add 1 tbsp olive oil and heat over medium heat.
8
Add ½ tsp freshly grated ginger and sauté for 1–2 minutes until fragrant.
9
Stir in the chicken bone broth and 1 tbsp tamari; bring to a gentle simmer, scraping up any ginger bits stuck to the pan.
10
Once the broth is simmering, turn off the heat.
11
To serve, place a scoop of cooked white rice in a bowl, ladle the hot broth over the rice, and top with a piece of the cooked chicken.
12
Garnish with thinly sliced green onion, a drizzle of chili garlic oil, and a sprinkle of sesame seeds.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Marinate for flavor

Allow the chicken to sit in the miso‑ginger mixture for at least 30 minutes, refrigerated, before cooking.

Sear without moving

Cook the chicken undisturbed for 7 minutes on the first side to develop a good sear.

Keep chicken warm

Transfer the cooked chicken to a plate and keep it warm while you prepare the broth.

Turn off heat before serving broth

Once the broth reaches a gentle simmer, turn off the heat before ladling it over the rice.

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