Brothy Miso Ginger Chicken + Coconut Rice

Gluten-Free, Dairy-Free, Refined Sugar–Free, High-Protein & Gut-Loving

I LOVE a brothy chicken and rice, and this is one of those meals I make on repeat. It comes together quickly, uses simple ingredients, and feels like the kind of dinner that actually works on a busy weeknight with minimal cleanup. This brothy miso ginger chicken with coconut rice gives you that cozy, soup-style comfort, but with enough protein, fat, and flavour to keep it balanced and filling.

Chicken breast is marinated in white miso, fresh ginger, tamari, honey, and garlic, then seared until golden. Those same ingredients are carried into the broth so the flavour stays consistent throughout the dish, rather than feeling like separate components. Using bone broth as the base adds minerals, collagen, and amino acids that support gut health and recovery, while shiitake mushrooms contribute natural umami and immune-supportive compounds without making the broth heavy. Ginger and garlic help support digestion and circulation, which is especially helpful for meals that include protein and rice.

The coconut rice adds a small amount of healthy fat, which helps slow digestion and support steadier energy, and balances the savoury broth and chicken. Bok choy and broccoli bring fibre and micronutrients, and the green onion and Thai chilies add freshness and heat without extra effort. The end result is a flavourful, high-protein meal that feels comforting, easy to digest, and realistic to make on a regular basis.

Ingredients

Miso Ginger Chicken

4–5 boneless, skinless chicken breasts
3 tablespoons olive oil, divided
2 tablespoons white miso paste
2 tablespoons freshly grated ginger
2 tablespoons mirin or rice wine vinegar
5 tablespoons tamari or coconut aminos, divided
2 tablespoons raw honey
2 cloves garlic, grated

Brothy Base

2 cups chicken bone broth
2 cups shiitake mushrooms, sliced
½ teaspoon freshly grated ginger
4 cloves garlic, grated
2 heaping tablespoons white miso paste
1-2 tablespoon tamari or coconut aminos
1–2 tablespoons reserved chicken marinade

Vegetables

1 baby bok choy, quartered
2–3 cups broccoli florets, steamed

Coconut Rice

2 cups dry white rice
2 cups water
1 can full-fat coconut milk

To Serve

Green onion, thinly sliced
Fresh Thai chilies, thinly sliced

Method

Add the rice, water, and coconut milk to a rice cooker. Stir gently and cook according to rice cooker instructions. Fluff with a fork and set aside.

In a bowl, whisk together the miso, grated ginger, mirin, 3 tablespoons tamari, honey, and grated garlic until smooth. Add the chicken breasts and toss well to coat. Marinate for at least 30 minutes, or longer if time allows. Reserve 1–2 tablespoons of the marinade to use in the broth.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sear the chicken for 6–7 minutes per side, until golden and cooked through, internal temperature reaching 165°F. Remove and let rest.
Deglaze the pan with a small splash of bone broth, scraping up the browned bits, and reserve this liquid.

In the same skillet, add a bit more olive oil if needed and sear the bok choy cut-side down until golden and tender, about 4–5 minutes. Remove from the pan.
Steam the broccoli until just tender and vibrant, about 6 minutes. 

In a saucepan, heat 1 tablespoon olive oil over medium-low heat. Add the grated ginger and garlic and sauté gently for 60–90 seconds until fragrant.
Add the bone broth, shiitake mushrooms, remaining tamari, reserved marinade, and the deglazed pan liquid. Bring to a gentle simmer and cook for 8–10 minutes, allowing the mushrooms to soften and release flavour.

Turn off the heat. Whisk the miso with a bit of hot broth until smooth, then stir it gently into the pot.

Divide coconut rice between bowls. Ladle over the brothy base and mushrooms. Top with sliced chicken, bok choy, and broccoli. Finish with green onion and Thai chilies.

Serving Suggestions

This bowl is satisfying on its own but pairs well with extra greens or a simple cucumber salad. Leftovers reheat well on the stovetop and make a great option for meal prep or nourishing lunches.

Notes

Reserving and reusing a portion of the chicken marinade in the broth is key to creating depth and cohesion.
Add miso off heat to preserve its flavour and gut-supportive properties.
Let the shiitake mushrooms simmer fully, they add natural umami and richness without needing anything extra.

Recipe by Taylor Robinson – Holistic Health & Wellness Nurse | Nutrition Specialist