Three Cup Chicken with Fireworks Ginger Miso Butter Rice

This was a hit for our family. We pretty much love anything with tamari or soy sauce. And I love the slow cooker or Instant pot option for easy meal prep, easy clean up and delicious flavors. This recipe is adapted from Gina Hmolka's Skinny Taste cookbook. 

Ingredients (serves 4)

2 tsp. sesame oil

6 garlic cloves, smashed slightly

1 inch piece fresh ginger, thinly sliced

2 medium scallions, cut into 1 inch pieces

4 boneless chicken thighs, skin removed

2 Tbs reduced sodium soy sauce

2 Tbs sherry or Mirin

16 Thai basil leaves or regular basil leaves

1 Fireworks ginger miso butter burst 

Lime wedges for garnish

Preparation:

Press the saute button if using the Instant Pot, or heat a standard pressure cooker over medium heat. Add 1 teaspoon of the sesame oil, the garlic, ginger, and scallions. Cook until fragrant, about 2 minutes. Add the chicken thighs, soy sauce, wine and remaining teaspoon oil. Stir, cover, and lock the lid.

Cook on high pressure until the chicken is tender 15-20 minutes. Just before serving stir in the basil leaves.

While the chicken cooks, make the rice according to package directions. Add 1-2 tbs ginger miso butter instead of oil or plain butter.

After chicken is cooked, cut the chicken in smaller pieces, or leave whole and serve 1 thigh per bowl with the sauce, on top of 1/2 cup to 3/4 cup rice, add a squeeze of lime and extra basil for garnish (if desired).

Sizzle. Spread. Boom.