Miso Honey Chicken Rice Bowl | CookOS

Miso Honey Chicken Rice Bowl

Name: Miso Honey Chicken Rice Bowl
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese-Inspired
Ingredients: 1 lb miso honey marinated chicken breast; 1 tbsp olive oil; 2 cups cooked white rice; 1 cup edamame, in pods; 1/2 cucumber, sliced; 2 green onions, sliced; 1 tsp black sesame seeds; 2 tbsp Kewpie mayonnaise; 1 tbsp sriracha

This Miso Honey Chicken Rice Bowl combines pan-seared, pre-marinated chicken breast with fluffy white rice, edamame, cucumber, and creamy Kewpie mayo for a quick, restaurant-quality weeknight meal that comes together in under 20 minutes.

🌍Japanese-Inspired 🏷️Miso honey chicken 🏷️Chicken bowl 🏷️Rice bowl 🏷️Quick dinner Meal prep

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Total

20 min

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by moribyan

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Ingredients

1 lb miso honey marinated chicken breast
1 tbsp olive oil
2 cups cooked white rice
1 cup edamame, in pods
1/2 cucumber, sliced
2 green onions, slicedoptional
1 tsp black sesame seedsoptional
2 tbsp Kewpie mayonnaiseoptional
1 tbsp srirachaoptional

9 Ingredients

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Instructions

1
Thaw the marinated chicken. You can either place it in the refrigerator overnight or submerge the sealed bag in a bowl of cold water, changing the water every 30 minutes until thawed.
2
Heat olive oil in a large skillet over medium-high heat.
3
Add the chicken breasts to the hot skillet and sear for 5-7 minutes on each side, until golden brown and cooked through.
4
Remove the chicken from the pan and let it rest for a few minutes before slicing it into strips.
5
Assemble the rice bowls. Start with a base of cooked rice, then top with sliced chicken, edamame, and sliced cucumber.
6
Garnish with sliced green onions and black sesame seeds. Drizzle with Kewpie mayonnaise and sriracha, if desired.

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Tips & Notes

Pro tips

Pat the chicken dry before pan-searing to develop a golden crust; use medium-high heat and don't move it for the first 3–4 minutes.
Let the cooked chicken rest 2–3 minutes before plating to retain juices and ensure moisture.
Drizzle Kewpie mayo in a thin zigzag pattern over the warm bowl just before serving so it melts slightly into the rice.
Toast black sesame seeds in a dry pan for 30 seconds before garnishing to unlock their nutty flavor.

Substitutions

White rice → brown rice or sushi rice (adjust cooking time and water ratio)
Edamame → steamed broccoli, snap peas, or asparagus
Cucumber → shredded carrots or pickled radish (adds tang)
Kewpie mayo + sriracha → gochujang mixed with mayo for a spiced version

Storage & make-ahead

Store cooked chicken and rice separately in airtight containers for up to 4 days; assemble with fresh vegetables and mayo when ready to eat. Reheat chicken gently in a skillet with 1 tsp water to avoid drying out.