- 60 min
Allergens: Sesame, Fish, Gluten, Soy, Wheat
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 sauce
In a large bowl, mix the sesame oil, miso, garlic, ginger, maple syrup, lime juice, chicken broth, salt and pepper.
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
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.
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.