Miso-Coconut Chicken with Crispy Shallots and Ginger Rice

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I got the idea for this recipe about a month ago, when people first started stocking their quarantine kitchens. Everywhere I looked (on the internet…), people were talking about BEANS! Beans, beans, beans. Everyone was stockpiling beans.

I am not a huge bean lover, and even I found myself with several cans of chickpeas in my pantry. I knew I wanted to make some sort of coconut milk dish with them, but I didn’t want it to be another curry. I have so many curry recipes out in the world! The tub of miso in the fridge caught my eye and this miso-coconut broth was born.

The crispy shallots and garlic weren’t added into the mix until the third time that I tested this recipe. I realized that the recipe needed some textural balance, a bit of CRUNCH to balance out the tender rice, chicken and chickpeas. And OH MY, it’s the perfect addition.

I tend to write most of my recipes for two eaters, because I think most of my followers are young couples or have small children who don’t necessitate a full portion size (and are probably eating on their own, a few hours earlier). This recipe VERY easily can feed up to four people by simply adding 1/2 to 1 pound of chicken tenders. It already makes PLENTY of rice (I always make extra rice, there’s nothing better than leftover rice for a quick lunch the next day!).

Miso-Coconut Chicken with Crispy Shallots and Ginger Rice

Servings 2 very hungry people, with leftovers (to make it serve 4, serve with lots of rice and use 2 pounds of chicken tenders)

Ingredients

Ginger Rice:

  • 1 1/2- inch piece ginger, peeled and grated
  • 1/2 tsp kosher salt
  • 1 1/2 cups jasmine rice

Miso Coconut Chicken and Chickpeas with Crispy Shallots

  • 3/4 cup olive oil
  • 2 large shallots, 1 thinly sliced, 1 minced
  • 6 garlic cloves, 3 thinly sliced, 3 minced
  • 1 -inch piece ginger, peeled and grated
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 3 tbsp water
  • 2 tbsp miso
  • 1 1/2 pounds boneless skinless chicken tenders (or breasts, cut into 4 long pieces)
  • Salt and freshly ground black pepper
  • 3 tbsp chopped cilantro, plus more for garnish
  • Juice of 1 lime (about 2 tablespoons)

Substitutions:

  • Shallots—> If you can’t find shallots, just make crispy garlic. I’m not sure that a regular onion would fry up as easily. Don’t have garlic either? No worried, they’re not necessary! You can omit the shallots from the coconut-miso part too.
  • Ginger—> 1/4 teaspoon ground ginger or go for a different flavor and add 1/4 teaspoon ground turmeric. Or, add a stalk of smashed lemongrass!
  • Garlic—> No sub for the garlic used in the crispy part, but you can use 1/4 teaspoon in the chicken part.
  • Miso—> SO MANY THINGS you could swap in here! 1 tablespoon of fish sauce or soy sauce will give you similar salty umami vibes. Or, for a totally different flavor, stir in 1 tablespoon of peanut butter and 1 tablespoon soy sauce. It will be a Peanutty Coconut Chicken situation, and it will be DELICIOUS. For a simple curry, stir in 1 to 2 tablespoons of curry paste (depending on the heat level of the paste), or 1 to 2 teaspoons curry powder
  • Chicken Tenders—> Buy chicken breasts and slice into 4 long strips vertically (the long way). Or, cut a pork tenderloin in half so that it will fit side by side in the skillet, and cook it for 4 minutes on three sides. OR, so the seafood route: peeled, deveined shrimp will cook for 2 minutes per side, and salmon will cook for 4 minutes per side. If it has the skin-on, cook it with the skin-on, but peel it off before eating. It’ll be soft and rubbery.
  • Cilantro—> Basil would also be fab, it was a toss up on which one to use. No fresh herbs? Stir in a big handful of greens such as spinach, kale, or chard for a pop of green.
  • Lime juice—> first choice: rice wine vinegar. Second choice: lemon juice. Third choice: any other light colored vinegar.
  • Jasmine rice—> whatever rice you’ve got! Just cook it according to package instructions, not mine. Soba or ramen noodles would also be so good! 

Instructions

First, start cooking the rice!  STOVETOP RICE:

  • Bring 2 1/2 cups water to a boil in a medium saucepan. Add ginger, salt, and rice and stir to combine. Reduce heat to low, cover, and cook for until the water is absorbed and the rice is tender, 16 to 18 minutes. 
  • Remove from heat and keep the pot covered for another 5 to 10 minutes to allow it to keep steaming and getting fluffy and delicious. Fluff rice gently with a fork. 

INSTANTPOT RICE: 

  • Add all ingredients plus 1 1/2 cups water to the InstantPot and stir to combine. Cook on High pressure for 10 minutes, then allow the pressure to naturally release for 10 minutes. Fluff rice and cover until ready to eat.

MISO COCONUT CHICKPEAS AND CHICKEN: 

  • Meanwhile, cook the miso coconut chicken! Let’s start by frying up those shallots and garlic.
  • Add the olive oil and the SLICED shallot to a 10-inch cast iron skillet over medium heat. Cook for 6 to 8 minutes, stirring frequently, until just beginning to brown. Add the SLICED garlic and continue cooking until the shallots and garlic are deep golden brown. Turn off the heat and transfer shallots and garlic to a paper towel. 
  • Pour all but 1 tablespoon of the shallot oil into a jar and reserve for another use (ideas below!). Return skillet to medium heat and add the MINCED shallot, garlic, and ginger. Cook, stirring constantly, for 30 to 45 seconds, until very fragrant and beginning to soften but not brown. 
  • Stir in the coconut milk, chickpeas, and water and stir until the coconut cream melts into a liquid. Cook over medium heat for 5 minutes to reduce slightly. 
  • Stir in the miso and smash about half of the chickpeas with the back of a spoon. Season the chicken with salt and pepper and add to the skillet. Cook for 4 minutes on the first side, then flip and cook for an additional 3 minutes on the second side. 
  • Stir in the cilantro and lime juice. Serve over ginger rice, with crispy shallots and garlic and cilantro on top. 

Ginger Rice:

  • 1 1/2- inch piece ginger, peeled and grated
  • 1/2 tsp kosher salt
  • 1 1/2 cups jasmine rice

Miso Coconut Chicken and Chickpeas with Crispy Shallots

  • 3/4 cup olive oil
  • 2 large shallots, 1 thinly sliced, 1 minced
  • 6 garlic cloves, 3 thinly sliced, 3 minced
  • 1 -inch piece ginger, peeled and grated
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 3 tbsp water
  • 2 tbsp miso
  • 1 1/2 pounds boneless skinless chicken tenders (or breasts, cut into 4 long pieces)
  • Salt and freshly ground black pepper
  • 3 tbsp chopped cilantro, plus more for garnish
  • Juice of 1 lime (about 2 tablespoons)

Substitutions:

  • Shallots—> If you can’t find shallots, just make crispy garlic. I’m not sure that a regular onion would fry up as easily. Don’t have garlic either? No worried, they’re not necessary! You can omit the shallots from the coconut-miso part too.
  • Ginger—> 1/4 teaspoon ground ginger or go for a different flavor and add 1/4 teaspoon ground turmeric. Or, add a stalk of smashed lemongrass!
  • Garlic—> No sub for the garlic used in the crispy part, but you can use 1/4 teaspoon in the chicken part.
  • Miso—> SO MANY THINGS you could swap in here! 1 tablespoon of fish sauce or soy sauce will give you similar salty umami vibes. Or, for a totally different flavor, stir in 1 tablespoon of peanut butter and 1 tablespoon soy sauce. It will be a Peanutty Coconut Chicken situation, and it will be DELICIOUS. For a simple curry, stir in 1 to 2 tablespoons of curry paste (depending on the heat level of the paste), or 1 to 2 teaspoons curry powder
  • Chicken Tenders—> Buy chicken breasts and slice into 4 long strips vertically (the long way). Or, cut a pork tenderloin in half so that it will fit side by side in the skillet, and cook it for 4 minutes on three sides. OR, so the seafood route: peeled, deveined shrimp will cook for 2 minutes per side, and salmon will cook for 4 minutes per side. If it has the skin-on, cook it with the skin-on, but peel it off before eating. It’ll be soft and rubbery.
  • Cilantro—> Basil would also be fab, it was a toss up on which one to use. No fresh herbs? Stir in a big handful of greens such as spinach, kale, or chard for a pop of green.
  • Lime juice—> first choice: rice wine vinegar. Second choice: lemon juice. Third choice: any other light colored vinegar.
  • Jasmine rice—> whatever rice you’ve got! Just cook it according to package instructions, not mine. Soba or ramen noodles would also be so good! 

Notes

  • How to use that shallot oil: salad dressing! Make the Carrot-Miso dressing from my cookbook, and leave out the shallots! Use it to fry eggs! Use it to marinate meat! Drizzle it over avocado toast!
  • Make it vegetarian! This would be FABULOUS. Use 2 cans of chickpeas, simmer them for 20 minutes, then stir in the cilantro and some spinach if you want!
  • For leftovers the next day, I just throw the rice and coconut-miso mixture all together in a skillet with a splash of water and stir until warm. Like a rice stew! So good, especially if you have leftover crispy shallots to add on top!

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Join the Conversation

  1. Virginia says:

    Hi! If you only have a can of reduced-fat coconut milk will that still work?

    1. caroline chambers says:

      Absolutely! Reduced fat coconut milk is literally just watered down coconut milk for the same price as 100% coconut milk, so I avoid it, but it will work! Your dish won’t be QUITE as creamy and rich but you won’t know you’re missing out! <3

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