Spicy Miso-Glazed Chicken with Thai Basil and Coconut Rice
This unique fusion dish combines the umami richness of miso with the aromatic freshness of Thai basil, served over creamy coconut rice. It's a delightful blend of Japanese and Thai flavors that will elevate your dinner experience.
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Begin by marinating the chicken in a mixture of 1/4 cup white miso paste, 2 tablespoons soy sauce, 1 tablespoon honey, and 1 teaspoon chili paste for at least 30 minutes.
Rinse 1 cup of jasmine rice under cold water until the water runs clear, then combine it with 1 cup of coconut milk and 1 cup of water in a saucepan.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the rice is tender and the liquid is absorbed.
While the rice cooks, heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Remove the chicken from the marinade and sear it in the hot skillet for 5-7 minutes on each side until golden brown and cooked through.
Once the chicken is done, let it rest for 5 minutes before slicing it into strips. Fluff the coconut rice with a fork and stir in 1/4 cup chopped fresh Thai basil.
To serve, place a generous scoop of coconut rice on each plate, top with sliced chicken, and garnish with additional Thai basil and a drizzle of any remaining miso glaze.
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