Baked Miso-Hoisin Chicken, Broccoli & Asparagus with Rice

Directions

1. Rinse the jasmine rice in a strainer under cold water, then drain and transfer to a small saucepan. Add water and a pinch of salt, and bring to a boil over high heat.
2. Once boiling, stir once, cover the pan, and reduce the heat to low. Let the rice cook until the liquid is absorbed, about 15–18 minutes.
3. When the rice finishes, keep it covered off the heat for 5 minutes to steam.
4. In a medium bowl, wash and peel the ginger, then mince it. Add the hoisin sauce, miso paste, toasted sesame oil, and a pinch of black pepper and garlic powder. Mix until smooth.
5. Prep the asparagus by washing and snapping off the woody ends. Add asparagus and broccoli to the bowl with the sauce and toss to coat the vegetables evenly.
6. Cut the chicken thighs into large dice and add them to the bowl. Stir to coat all pieces with the sauce.
7. Spread the coated chicken and vegetables in an even layer on a baking sheet pan.
8. Roast in the oven until the chicken is cooked through and the vegetables are fork-tender, about 12–15 minutes, stirring halfway through.
9. To serve, spoon rice onto plates and top with the roasted chicken and vegetables. Divide evenly between portions.