Peanut Miso Chicken Rice Bowls
Tender slow-cooked chicken thighs coated in a rich peanut miso sauce, served over short grain rice.
Ingredients
- 1340g (48oz) boneless, skinless chicken thighs
- 120g (½ cup) peanut butter
- 60g (4 Tbsp) white miso paste
- 60g (4 Tbsp) soy sauce
- 40g (2½ Tbsp) maple syrup
- 30g (2 Tbsp) rice vinegar
- 20g (4 tsp) ginger purée
- 20g (4 tsp) garlic purée
- Red chili flakes, black pepper & sesame seeds to taste
- Splash of chicken stock or water
- 480g (2½ cups) short grain rice (dry weight)
- Green onions, to garnish
- Sesame seeds, to garnish
Method
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Prepare the peanut miso sauce by combining peanut butter, white miso paste, soy sauce, maple syrup, rice vinegar, ginger purée, garlic purée, red chili flakes, black pepper, and sesame seeds in a bowl. Mix until a smooth paste forms.
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Add the chicken thighs to the slow cooker. Pour in half of the peanut miso sauce and a splash of chicken bone broth or water to thin it slightly. Mix to coat the chicken evenly.
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Cover and slow cook on high for 3–4 hrs OR low for 4–5 hrs, until chicken is cooked through.
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Once the chicken is done, add the remaining peanut miso sauce and stir thoroughly to combine, ensuring the chicken is coated in the rich, flavorful sauce.
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Meanwhile, cook the short grain rice according to package instructions and fluff with a fork. Mix the rice into the chicken or keep separate for portioning. Chop the green onions to garnish the meal along with sesame seeds, divide into 7 servings and store leftovers in freezer-safe containers.