Create a twist in the classic chicken, veggie and rice meal with this delicious gluten-free recipe. The recipe adds an Asian flare and unique flavor palette with a miso and ginger seasoning. Start with steamed and salted edemame to complete your meal.
Please note that all ingredients are Non-GMO Project Verified and/or organic. Look for Verified products by brand or category on our shopping list.
Total Time: 1 hour
- 1 cup Lundberg Family Farms Countrywild™ Rice Blend
- 4 boneless skinless chicken breasts (4 oz. each)
- 2 Tablespoons miso paste
- 4 cloves garlic, minced
- 1 Tablespoon fresh ginger, peeled and minced
- 1Tablespoon rice wine vinegar
- ½ teaspoon black pepper
- 1 cup finely chopped onion
- 1 Tablespoon olive oil
- 1 cup thinly sliced carrot
- 1 cup diced mushrooms
- 1 bunch chopped kale (approx. 6 cups) with stems discarded
- 1 Tablespoon fish sauce
- 1 Tablespoon tamari sauce
- ¼ to ½ cup chicken broth
Cook Lundberg Countrywild™ Rice Blend according to package directions.
In a small bowl, mix miso, garlic, ginger and rice wine vinegar. Rub mixture on both sides of the chicken breasts. Sprinkle with black pepper. Place a large piece of parchment paper or heavy duty foil (or oven bag) on a cookie sheet. Arrange the chicken on the paper. Fold and crimp the edges of the paper together to enclose the chicken, take care to keep the chicken in a single layer. Bake in a 350 F oven for 25-30 minutes. Remove from oven and keep warm.
Sauté onion in olive oil for 2-3 minutes in a large skillet or wok. Add the cooking liquid from the chicken, the fish sauce and soy sauce, and additional chicken broth as needed. Stir fry the carrots, mushrooms and kale in the liquid for about 5 minutes. Add the cooked rice and mix well. Mound the rice-vegetable mixture on a large platter and arrange the chicken on top. Serve & enjoy!