I’m a sucker for a simple chicken and rice meal (as many of you know by now!), and this one is no exception. Thinly sliced chicken breast and seasonal veggies get sauteed and coated in a yummy bright yellow miso curry sauce. It all gets served with warm rice and topped with crunchy nuts, fresh herbs and lime juice to add that essential freshness and crunch!
Ingredient highlight
Asparagus! This spring superstar is a great source of potassium, vitamin K, folic acid, vitamin D, fiber, and iron. It also contains a lot more protein than most vegetables, with 3 grams per cup.
Asparagus goes from perfectly cooked to mush real fast. It only really needs a minute or less in water or on the stove. Or try it raw! Thinly slice your seasonal asparagus and add to salads. It pairs really well with parmesan cheese.
Servings 4 People
Prep Time 5 minutes 
Cook Time 15 minutes Ingredients
- 1 cup jasmine white rice (or use brown rice)
- 2 tbsp olive oil divided
- 1 lb chicken breast cut into ¼-inch thick slices
- ¾ tsp kosher salt divided
- ¼ cup water
- 2 tbsp mellow white miso paste
- 2 tbsp soy sauce or tamari
- 1 tsp grated ginger
- 1 bunch scallions green and white parts separated, thinly sliced
- 1 fennel bulb thinly sliced (about 2 cups)
- 2 stalks celery thinly sliced
- 1 bunch asparagus, thinly sliced on the diagonal (about 8 oz or 1 ½ cups sliced)
- 2 tsp curry powder
- ½ tsp ground turmeric
- ½ tsp black pepper
- ½ cup toasted almonds, chopped
- ⅓ cup fresh cilantro or basil (optional)
- 4 lime wedges
Instructions
- Add the rice to a fine mesh strainer and rinse, using your hands to agitate the grains, until the water runs clear. This gets rid of the extra starch so your rice isn’t mushy. Add rice to a medium pot along with 1 ½ cups water over high heat. Once the water starts to simmer rapidly, reduce the heat to low and simmer gently, covered, for about 12-15 minutes, or until the water is evaporated and rice is cooked.
- In a large skillet over medium-high heat, warm 1 tablespoon olive oil. Once hot and shimmering, add the chicken and spread out into an even layer. Sprinkle all over with ½ teaspoon salt. Cook for about 5 minutes, stirring halfway through, or until cooked through. Transfer the chicken and juices to a bowl or plate. Carefully wipe out the skillet and return to heat.
- While the chicken cooks, in a medium bowl, add the water, miso, soy sauce, and ginger. Mix and mash the miso into the liquid until smooth (some chunks are fine!).
- Add remaining 1 tablespoon oil to the pan along with the white parts of the scallions, fennel, celery, and remaining ¼ teaspoon salt. Cook for 3-5 minutes, stirring occasionally, or until softened and charred in spots. Add asparagus, curry powder, turmeric, and black pepper and cook for 30 seconds, stirring constantly.
- Add miso mixture to the pan and cook for 30 more seconds, stirring everything together constantly. Remove from heat.
- Serve on top of rice and top with green scallions, plenty of herbs (if using), nuts, and a generous squeeze of lime.
Items you can prep ahead (optional)
- Cook 1 cup jasmine white rice or brown rice
- Prep scallions, asparagus, fennel, and celery
- Mix together the miso liquid
- Toast ½ cup almonds
Substitutions:
- To make vegetarian/vegan: substitute drained and pressed tofu for the chicken.
- Use any veggies in place of the asparagus, celery, and fennel. Broccoli, cauliflower, carrot, bell pepper, etc… would all work!
Storage:
-
Store leftovers in an airtight container in the fridge or freezer:
- Chicken stir-fry: up to 4 days in the fridge
- Rice: up to 4 days in the fridge or up to 3 months in the freezer
Leftovers + Repurposing:
- Warm up the rice and stir-fry. Top with plenty of herbs, nuts, and a generous squeeze of lime.
- Warm up the chicken stir-fry and add it to a power bowl or salad. It would be delicious on top of a hearty kale salad.
