Easy Rice Dish: Ginger Miso Rice in a Honey-Teriyaki Sauce


I hadn’t gone to the store since coming back from vacation and wanted something that was easy but used what I had lying around.  So I got creative, avoided an immediate trip to the store and ended up with a very tasty lunch.

*I included chicken in this dish but I assure you it is also tasty if you choose to make it without meat.

1 Cup Water
2 Cups Ginger Miso Broth
1.5 Cups Basmati Rice
1/4 Cup Honey
1/3 Cup Teriyaki
2 Boneless Chicken Breasts
1 Cup Olive Oil
Garlic Salt


Slice Chicken Breasts into thin pieces and season with garlic salt and pepper.  Set aside.

Combine 1 Cup Water with the 2 Cups Ginger Miso Broth in a medium sauce pan and bring to a boil.

While water is boiling,  begin cooking the chicken in a large frying pan with the olive oil on medium heat.

Add 1.5 Cups Basmati Rice once water a miso broth has boiled.  Cover and turn heat down to medium. Stir occasionally until most of the rice has been absorbed. (About 7-10 minutes)

Mix 1/3 Cup Honey with 1/4 Cup Teriyaki.

Add rice to the frying pan with chicken and mix in the Honey-Teriyaki.  Cook additional 2-3 minutes until mixture is thoroughly coated.


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