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Tangy, juice chicken is the simplest ways to satisfy a group in search of quick, weeknight eats. This tender chicken dish features loads of Asian flavors, highlighted by BOU Miso Ginger Broth cubes. Add this to your weeknight menu!
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BOU
2 BOU Miso Ginger Broth Cubes
1/4 cup hot water
3 tbsp sesame oil
1 tbsp rice wine vinegar
3 tbsp soy sauce (or coconut aminos, tamari)
pinch of sea salt
1/4 tsp red pepper flakes
1 tbsp date syrup
3-4 skinless, boneless chicken breasts OR 5-6 skinless, boneless chicken thighs
1. Dissolve and mix BOU Miso Ginger cubes into 1/4 cup of hot water. Ensure no clumps - it should resemble a sauce or paste.
2. In medium bowl, mix together miso sauce combination, soy sauce, sesame oil, salt, red pepper flakes, rice vinegar and date syrup.
3. Put chicken in a container or bag to marinate in the sauce. Make sure sauce covers all pieces of chicken.
4. Marinate chicken in sauce overnight in the refrigerator. Can also marinate in refrigerator for an hour.
5. Preheat your oven to 425F.
6. Place chicken on an oven rack stacked on top of oven-safe pan. The oven rack will help the chicken get crispier.
7. Top chicken thoroughly with sesame seeds.
8. Bake chicken for 22 minutes, flip, and bake for an additional 22 minutes, making sure chicken temperature reaches 160F
9. Top chicken with more sesame seeds and chopped green onions. Serve over rice or on its own.
