Charred Miso-Lime Chicken & Veggie Stir Fry

Ingredients

• 1 cup jasmine rice
• 1 lb chicken breast, trimmed and cut into ¾-inch pieces
• 2 cups butternut squash, peeled and cut into ½-inch cubes
• 1 medium golden zucchini, cut into ½-inch half-moons
• 2 medium sweet bell peppers, cut into 1-inch pieces
• 1½ cups snap peas, strings removed
• 3 tbsp white miso
• 2 tbsp lime juice
• 1 tsp lime zest
• 1 tbsp fresh ginger, grated
• 2 cloves garlic cloves, grated
• 1 tsp honey
• 2½ tbsp water
• 1 tsp toasted sesame oil
• 2 tbsp neutral oil for cooking

Steps

1. Cook the jasmine rice in filtered water according to package directions. Keep warm until serving.
2. Whisk together white miso, lime juice, lime zest, grated ginger, grated garlic, honey, water, and sesame oil until smooth. Set glaze aside.
3. Heat a large skillet or wok over high heat with a thin film of oil. Sear the chicken pieces in a single layer, undisturbed, for 2–3 minutes per side until charred and cooked through to 165°F internal temperature. Set chicken aside.
4. In the same hot pan, add the butternut squash cubes and cook for 4–5 minutes alone, stirring occasionally, until they begin to soften and char.
5. Add the zucchini and cook for 2–3 minutes, then add the bell pepper pieces and cook for another 2–3 minutes. Work in batches if needed to avoid crowding the pan.
6. Add the snap peas and cook for just 1–2 minutes until tender-crisp but still snappy.
7. Return the seared chicken to the pan, pour in the miso-lime glaze, and toss everything together for about 1 minute until all ingredients are glossy and evenly coated.
8. Divide the cooked jasmine rice between serving bowls and top with the charred miso-lime chicken and vegetable stir fry.