Miso, Maple & Ginger Chicken Casserole

with White and Cremini Mushrooms, Rice, and garnished with sesame seeds and green onions

  • 60 min
Family Friendly
Lactose Free
Poultry
Sesame
Fish
Gluten
Soy
Wheat
High Protein
A simple yet delicious chicken casserole that makes the whole house smell heavenly! This chicken thigh recipe made with mushrooms and miso is a big hit. A must-try!
Miso and Mushroom Chicken

Ingredients

60 g
White Mushrooms
1 tbsp
Sesame Oil
40 ml
Maple Syrup
1
Garlic Clove(s)
8 g
Ginger
1
Lime(s)
3/4 cup(s)
Basmati Rice
4
Chicken Thigh(s)
30 ml
Miso Paste
30 g
Black Sesame Seeds
2
Green Onion(s)
60 g
Cremini Mushrooms
1/2
Chicken Broth Cube(s)
Nutritional facts
Per serving
Amount / Serving
Calories
749 kcal
Total fat
23 g
Saturated Fat
2 g
Sodium
2 g
Total Carbohydrate
90 g
Fiber
6 g
Sugar
23 g
Proteins
46 g

Instructions

Prepare the ingredients
1

Prepare the ingredients

Preheat the oven to 375°F

Mince the garlic.

Peel and finely chop the ginger.

Juice the lime.

Slice all the mushrooms.

Dissolve the ½ broth cube (1 cube for 4 ppl.) in ¼ cup of water (double for 4 ppl.).

Make the marinade sauce
2

Make the sauce

In a large bowl, mix the sesame oil, miso, garlic, ginger, maple syrup, lime juice, chicken broth, salt and pepper.

Add chicken to marinade
3

Cook the chicken

Add the chicken to the sauce bowl, toss, and pour the contents into an oven-safe dish. Bake for 40 minutes, basting halfway.

Cook the rice
4

Cook the rice

Bring 1 ½ cups of water (double for 4 ppl.) and rice to a boil in a pot over high heat, reduce to low and cover. Cook 15-20 min or until the water is absorbed, then remove from heat and let the rice stand covered for 5 min. Fluff lightly with a fork.

Add mushrooms and bake 15 min more
5

Serve

After 40 minutes, add the mushrooms to the baking dish, mix well, and bake 15 minutes more.

Thinly slice the green onions.

Serve the chicken, mushrooms and sauce over the rice and garnish with sesame seeds and green onions.