Miso and Ginger Chicken with Brown Rice Salad

Recipe from Dish Magazine


  • 2 tbsp white miso paste
  • 1 tbsp vegetable oil, soy sauce, rice vinegar and sesame oil
  • 1 tbsp grated fresh ginger
  • 2 cloves garlic, crushed
  • 4 single chicken breasts, skin on
  • hot cooked brown or white rice
  • 1 cup frozen edamame beans
  • 2 cups finely shredded red cabbage
  • 1/2 telegraph cucumber cut into long strips
  • 1-2 carrots, julienned
  • crispy roasted shallots


  1. Preheat oven to 160ºC, fan bake.
  2. Whisk the miso paste with the vegetable oil, soy sauce, rice vinegar and sesame oil in a large bowl, then add the chicken breasts and turn to coat.
  3. Place skin side up in a lined baking dish and scrape in any marinade left in the bowl. Add 1/3 cup of water to the base of the dish, then roast for 30 minutes or until the chicken is fully cooked through. Don’t let the miso catch and burn on the base of the dish.
  4. To assemble, divide the hot cooked rice between bowls and top with the vegetables. Slice the chicken thinly and arrange over the top and spoon over the pan juices from roasting the chicken.
  5. Top with roasted shallots and garnish with coriander.

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