Miso Chicken Rice Bowl with Bok Choy & Avocado

Ride the Flavor Wave: Your New Favorite Miso Chicken Rice Bowl

Hey there, friend! Isla here, from my cozy kitchen to yours. Ever have one of those days where you’re craving something that just hits every single note? You know the kind: savory, a little spicy, deeply nourishing, but also somehow feels like a warm hug? A meal that’s exciting enough to feel like a treat but simple enough to pull off on a regular old Tuesday?

That exact craving is why I’m practically buzzing to share this recipe with you today. This Miso Chicken Rice Bowl with Bok Choy & Avocado is my ultimate weeknight hero. It’s the glorious, flavor-packed result of my ongoing love affair with umami, my need for a good crunch, and my unwavering belief that a perfectly ripe avocado makes everything better. We’re talking juicy, miso-glazed chicken thighs perched on a bed of rich, bone-broth rice, alongside garlicky greens and that cool, creamy avocado, all brought to life with a fiery kiss of chili crunch. It’s balanced, protein-packed, and delivers a serious party in every single bite.

Best part? It comes together in about 30 minutes, with minimal fuss and maximal flavor payoff. This is the kind of recipe that looks and tastes like you’ve been cooking for hours, but it’s totally achievable with the beautiful, beautiful chaos of real life swirling around you. So, tie on your favorite apron (or don’t, I’m not judging!), and let’s make something downright delicious together.

The Little Bowl That Could: A Coastal Kitchen Memory

This bowl always takes me right back to my family’s kitchen table, with the smell of the ocean breeze mixing with whatever was simmering on the stove. Growing up in a small coastal town, our meals were dictated by two things: what was in season and what my dad brought home from the docks. We ate a lot of simple, hearty bowls—rice, fresh veg, whatever the catch of the day was.

One chilly evening, my dad decided to teach me how to make his “famous” marinade, which was really just soy sauce, a bit of honey, and whatever else he could find. We used it on some mackerel. It was… fine. But the idea stuck with me: that magic of transforming simple ingredients with a powerful, savory paste. Years later, when I first discovered miso paste, it was a revelation. That deep, funky, salty-sweet complexity was everything my dad’s makeshift marinade wanted to be! This bowl is my grown-up, refined (but still super easy) homage to those makeshift, thrown-together dinners of my childhood. It’s the comfort of a full, steaming bowl, now riding a bigger, bolder wave of flavor.

Gather Your Flavor Crew: Ingredients & Why They Matter

Here’s everything you’ll need to create this masterpiece. Think of this list as your flavor roadmap—each ingredient plays a key role!

• 1–2 Boneless, Skinless Chicken Thighs: I’m a thigh girl through and through. They stay juicier and more forgiving during cooking than breasts, and they carry the miso glaze like a dream. Chef’s Insight: If you only have breasts, go for it! Just pound them to an even thickness so they cook quickly and evenly.
• 1 Tbsp Miso Paste: The flavor MVP! White (shiro) miso is milder and slightly sweet, perfect for this. Yellow is a great middle ground, and red miso is bolder and saltier. Use what you have! Sub Tip: In a true pinch, you could mix a little soy sauce with a touch of tahini or even peanut butter, but the unique umami of miso is irreplaceable.
• 1 Tsp Soy Sauce or Tamari: This amplifies the salty-umami notes and adds depth. Chef’s Insight: Tamari is my go-to because it’s usually gluten-free and has a richer, smoother flavor.
• 1 Tsp Sesame Oil: Just a teaspoon! This isn’t for cooking; it’s for flavor. That nutty, toasty aroma is the soul of the marinade. Don’t skip it!
• 1 Cup Cooked Rice: The hearty base. Game-Changer Hack: Cook it in bone broth instead of water. Trust me. It adds a layer of savory richness that makes the rice a star, not just a filler.
• 1–2 Heads Bok Choy, halved or chopped: Our fresh, green crunch. Baby bok choy is tender and cooks in a flash. Sub Tip: No bok choy? Swiss chard, kale, or even broccoli florets work beautifully.
• 1/2 Avocado, Diced: Our cool, creamy counterpoint. It balances the spice and richness perfectly. Chef’s Insight: Add it right before serving so it stays bright green and fresh.
• 1–2 Tsp Chili Crunch (like @momofukugoods): The “wow” factor! This adds heat, crunch, and insane flavor. Sub Tip: Any chili oil, sriracha, or even a sprinkle of crushed red pepper flakes will work in a pinch.
• Sesame Seeds & Olive/Avocado Oil: The finishers! A sprinkle of sesame seeds adds texture, and a neutral, high-heat oil (like avocado) is perfect for searing.Print
  

  Miso Chicken Rice Bowl with Bok Choy & Avocado

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  • Author: islamerrick
  • Total Time: 30 minutes
  • Yield: 6 servings 1x

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  Description

  This dinner bowl is a nourishing combo of savory, spicy, and satisfying — featuring juicy miso-glazed chicken thighs, bone broth-infused rice, sautéed bok choy, creamy avocado, and a spicy chili crunch finish. It’s balanced, protein-rich, and full of flavor in every bite.

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  Ingredients

  Scale 1x2x3x

  1–2 boneless skinless chicken thighs

  1 tbsp miso paste

  1 tsp soy sauce or tamari

  1 tsp sesame oil

  1 cup cooked rice (made with bone broth for extra flavor)

  1–2 heads bok choy, halved or chopped

  1/2 avocado, diced

  1–2 tsp chili crunch

  Sesame seeds for topping

  Olive or avocado oil for cooking

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  Instructions

  Marinate Chicken: Mix miso paste, soy sauce, and sesame oil. Coat chicken and let sit for 15–30 mins (or cook right away if short on time).

  Cook Chicken: Sear or bake until golden and fully cooked (internal temp 165°F).

  Make Rice: Cook 1 cup rice in bone broth instead of water for flavor and nutrients.

  Sauté Bok Choy: In a pan with a little oil, cook bok choy until wilted and tender.

  Assemble Bowl: Layer rice, chicken, bok choy, and avocado.

  Top It Off: Drizzle chili crunch, sprinkle sesame seeds, and enjoy warm!

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dinner, Main Course

Let’s Build Your Bowl: Simple Steps to Deliciousness

Ready? Let’s turn these ingredients into your new favorite dinner. Follow these steps, lean into the process, and don’t forget the most important ingredient: a little bit of fun.

1. Marinate the Chicken (15-30 min, or 0 min!): In a small bowl, whisk together the miso paste, soy sauce, and that precious sesame oil until it’s a smooth, luscious paste. Plop your chicken thighs right in and give them a good massage, making sure every nook is coated. Let them hang out for 15-30 minutes if you can. CHEF HACK: No time to marinate? No sweat! Just slap that glaze right on and go. It’ll still be delicious—the marinade just helps the flavor penetrate a bit more.
2. Cook the Rice (Do this first if not using leftovers!): While the chicken chills, get your rice going. Here’s my secret: use bone broth instead of water. It infuses every grain with a savory, almost meaty flavor that makes this bowl next-level. Cook according to your package or rice cooker instructions.
3. Sear the Chicken to Golden Perfection: Heat a drizzle of avocado or olive oil in a skillet over medium-high heat. Once it shimmers, add the chicken thighs. Don’t touch them for 5-6 minutes! Let that beautiful, golden-brown crust form. Flip and cook for another 5-7 minutes, until the internal temperature hits 165°F. CHEF HACK: If you have extra marinade, you can brush a little on in the last minute of cooking for an extra glaze. Just make sure it gets hot!
4. Sauté the Bok Choy (It’s Quick!): Remove the chicken to a plate to rest (this keeps it juicy!). In the same pan, add a tiny bit more oil if needed. Toss in your bok choy, cut-side down for halves, or just stir-fry if chopped. Cook for 2-3 minutes until the stems are tender-crisp and the leaves are wilted. I sometimes throw in a minced garlic clove here for extra oomph.
5. The Grand Assembly (The Best Part!): Grab your favorite bowl. Fluff your aromatic rice and make a bed of it. Slice the rested chicken against the grain (for tenderness!) and place it artfully on the rice. Tuck the vibrant bok choy alongside. Scatter over the diced avocado like little green gems.
6. The Flavor Finish: Now, the magic touch. Drizzle that spicy chili crunch all over everything. Be generous! Finish with a shower of sesame seeds. Take a photo if you must, then dive in immediately while it’s all warm and wonderful.

How to Serve & Savor Your Creation

This bowl is a complete meal in one, so serving is a breeze! I love to use a wide, shallow bowl so you can see all the beautiful components. The key is to serve it immediately while the rice is hot, the chicken is juicy, and the avocado is cool. Have extra chili crunch and sesame seeds on the table for those who want to amp it up (that’s always me). For a beverage, a crisp lager, a dry cider, or even a glass of iced green tea pairs wonderfully to cut through the richness.

Make It Your Own: Flavor Twists & Swaps

• Go Veggie: Swap the chicken for extra-firm tofu or chickpeas. Press and cube the tofu, marinate the same way, and pan-fry until crispy.
• Switch the Grain: Try quinoa, farro, or cauliflower rice for a different base. Adjust cooking times accordingly.
• Citrus Zing: Add a squeeze of fresh lime or orange juice over the bowl before serving for a bright, fresh pop.
• Extra Veggie Power: Add quick-pickled cucumbers, shredded carrots, or edamame for more color, crunch, and nutrition.
• Sweet & Spicy: Add a teaspoon of honey or maple syrup to the marinade for a caramelized, sweet-spicy glaze.

Isla’s Kitchen Confidential: Notes from My Counter

This recipe has lived on my weekly menu for years, and it’s evolved with me. In my early testing, I used to bake the chicken, but I found pan-searing gives it that irresistible crust that makes all the difference. I’ve also learned that the avocado is non-negotiable for me—it’s the creamy foil to the spice that makes the bowl feel balanced and luxurious.

One funny fail? I once tried to blend the miso marinade in my tiny food processor and forgot to lid it properly. Let’s just say my kitchen wall got a very umami-focused abstract art piece that day. Lesson learned: a bowl and a fork whisk just fine! This recipe is forgiving and flexible, just like we need our kitchen friends to be. Make it once as written, then start playing with your own twists.

Your Questions, Answered: FAQs & Fixes

Q: Can I make this ahead of time?
A: Absolutely! You can marinate the chicken overnight for even more flavor. Cook the rice and prep the veggies ahead. Store components separately in the fridge and assemble warm bowls when ready. Reheat the chicken and rice gently, and add fresh avocado and chili crunch just before serving.

Q: My miso paste is super thick and won’t mix smoothly. Help!
A: No worries! This is common. Just add a tiny splash of warm water (or the soy sauce) to the miso paste first and mash it with a fork until it becomes a smoother paste, then add the oil and remaining ingredients. It will blend much easier.

Q: Is there a substitute for bone broth in the rice?
A: Of course! Regular chicken or vegetable broth works great. For a vegan version, use a robust veggie broth. Even just using water with a pinch of salt is fine—the bowl will still be packed with flavor from the chicken and toppings.

Q: My chicken is cooking too fast on the outside but is still raw inside. What do I do?
A> This means your heat is too high! Lower it to medium. If it’s already browned but not cooked through, you can finish it by adding a tablespoon of water or broth to the pan, covering it with a lid for a few minutes to steam it to doneness without burning the outside.

Nourishment Note (The Good Stuff!)

This bowl isn’t just delicious; it’s seriously nourishing. It’s packed with high-quality protein from the chicken, healthy fats from the avocado and sesame, fiber from the bok choy and avocado, and complex carbs from the rice. Using bone broth adds minerals like collagen, which is great for gut and joint health. It’s a balanced, satisfying meal that will keep you full and energized.