Red Miso Chicken Recipe

Keto Miso Chicken with Beans Aussie Keto Queen

WebJul 2, 2022 · Instructions. Dice the chicken thighs roughly. Prepare the beans by washing and trimming the edges. Whisk together the sauce …

Rating: 4.7/5(3)
1. Dice the chicken thighs roughly. Prepare the beans by washing and trimming the edges.
2. Whisk together the sauce ingredients and 2 tablespoons of water.
3. In a large frying pan or wok, heat the coconut oil over high heat until melted. Add the beans and fry for 2 minutes until just starting to wilt.
4. Add the chicken and fry until golden and just cooked through. Set the chicken and beans aside.

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Cozy Miso Chicken and Rice Soup {Whole Foods + Low …

WebJan 31, 2019 · Instructions. Heat oil over medium heat in a heavy-bottomed Dutch oven or pot. While the oil heats, season all sides of the chicken …

1. Heat oil over medium heat in a heavy-bottomed Dutch oven or pot. While the oil heats, season all sides of the chicken thighs with salt and pepper. Brown the thighs in the oil for 2 minutes on each side. Remove the thighs from pot and set aside on a plate.
2. Reduce heat to medium-low. Add the shallot, mushrooms, celery and stems from the bok choy. Cook, stirring frequently, until translucent and slightly softened, about 5 minutes. Add the mirin and white miso, stirring to coat the veggies. Add the chicken thighs back to the pot, along with the chicken stock. Bring to a slow boil over medium-high heat. Add the rice and reduce heat to a simmer. Simmer over low heat for 30 minutes with the lid on, stirring occasionally, until the chicken is fork-tender and easily shreds. During the last 10 minutes of simmering, stir in the bok choy leaves.
3. Remove the chicken thighs from the pot. Use two forks to remove and shred the meat off of the bone. Add the shredded chicken back to the pot. Stir to heat through.
4. Serve the soup hot with desired garnishes. Enjoy and store leftovers in the fridge for up to 3 days.

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