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Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 450°F.

• STEP 2

  Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and salt, then bring the mixture to a boil over high heat.

  • ½ cup jasmine rice
  • 1 cup water
  • ⅛ tsp salt

• STEP 3

  Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

• STEP 4

  Meanwhile, wash, dry, peel, and mince ginger. Place in a medium bowl along with hoisin sauce, miso paste, oil, and spices. Stir to combine the sauce.

  • 1 (1 inch) piece ginger root
  • 2 tbsp hoisin sauce
  • 1 tbsp miso paste, red
  • 1 tbsp toasted sesame oil
  • ½ tsp garlic powder
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 5

  Wash, dry, and snap (or cut) off woody ends of the asparagus. Add to the bowl with the sauce along with the broccoli.

  • 1 small bunch asparagus
  • ½ (18 oz) bag broccoli florets

• STEP 6

  Pat chicken dry with paper towels and large dice; add to the bowl. Stir chicken and veggies in the sauce to coat, then transfer to a baking sheet pan and spread out in an even layer.

  • 1 lb chicken thighs, boneless skinless

• STEP 7

  Place baking sheet in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until veggies are fork-tender and chicken is cooked through, 12-15 minutes. Remove from oven.

• STEP 8

  To serve, divide rice, chicken, and veggies between plates or bowls. Enjoy!