Sticky Miso Chicken Bowls with Pickled Ginger Cucumbers

Name: Sticky Miso Chicken Bowls with Pickled Ginger Cucumbers
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 c. jasmine rice; 2 tbsp. white miso; 1 tbsp. rice vinegar; 1 1/2 tsp. light brown sugar; 1/2 tsp. garlic powder; 2 tbsp. reduced-sodium soy sauce, divided; 1 1/2 lb. boneless, skinless chicken thighs, pounded to 1/2 inch thick; 4 Persian cucumbers, sliced; 10 oz. mini peppers in assorted colors, thinly sliced into rings; 2 scallions, white and light green parts finely chopped, dark green parts thinly sliced; Kosher salt; 1 1/2 tbsp. pickled ginger, finely chopped, plus 1/2 Tbsp. pickling liquid; 1 clove garlic, grated; 2 tsp. chili crisp; 1/4 c. basil leaves, torn

Get big flavor in just 25 minutes.

By Tina MartinezPublished: Apr 7, 2026

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sticky miso chicken with rice with cucumber salad

mike garten

Yields:

4 serving(s)

Total Time:

25 mins

Cal/Serv:

475

This easy weeknight rice bowl is on regular rotation in my household. The secret to that caramelized glaze? A quick trip under the broiler. In just minutes, tender chicken thighs take on a sticky-sweet miso coating with perfectly charred edges, while a fresh cucumber and pepper salad adds brightness and crunch. It’s a fast, flavor-packed dinner that feels balanced, satisfying, and a little bit special—proof that the broiler might just be your weeknight secret weapon.

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Ingredients

1 cup jasmine rice
2 Tbsp. white miso
1 Tbsp. rice vinegar
1 1/2 tsp. light brown sugar
1/2 tsp. garlic powder
2 Tbsp. reduced-sodium soy sauce, divided
1 1/2 lb. boneless, skinless chicken thighs, pounded to 1/2 inch thick
4 Persian cucumbers, sliced
10 oz. mini peppers in assorted colors, thinly sliced into rings
2 scallions, white and light green parts finely chopped, dark green parts thinly sliced
Kosher salt
1 1/2 Tbsp. pickled ginger, finely chopped, plus 1/2 Tbsp. pickling liquid
1 clove garlic, grated
2 tsp. chili crisp
1/4 cup basil leaves, torn

Directions

1. Step 1Cook rice per package directions. In small bowl, using fork, mash miso, vinegar, sugar, garlic powder, and 1 tablespoon each soy sauce and water.
2. Step 2Arrange rack 5 inches from broiler and heat broiler. On foil-lined rimmed baking sheet, place chicken, smooth side down. Spoon on half of marinade; broil 5 minutes. Flip and spoon on remaining marinade; broil until browned and cooked through, 7 to 8 minutes. Let rest 5 minutes before slicing.
3. Step 3Meanwhile, in medium bowl, toss cucumbers, peppers, scallion white and light green parts, and 1/4 teaspoon salt. Let sit 10 minutes. Stir in pickled ginger, pickling liquid, garlic, chili crisp, and remaining tablespoon soy sauce.
4. Step 4Serve chicken with rice and salad sprinkled with dark green scallion parts and basil.

RECIPE TIP: Our Test Kitchen uses Diamond Crystal kosher salt, which has lighter flakes than other brands. If your salt is Morton, use about half as much.NUTRITIONAL INFORMATION (PER SERVING): About 475 calories, 9 g fat(2 g saturated), 160 mg cholesterol, 947 mg sodium, 53 g carbohydrates, 5 g fiber, 9.5 g sugar (1.5 g added sugar), 40 g protein

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