Miso-Glazed Chicken and Vegetable Stir-Fry with Rice

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken and crisp vegetables glazed with a savory miso sauce, served over fluffy jasmine rice for a quick, umami-rich meal. This Asian fusion recipe (vegetarian), ready in about 35 minutes, pairs chicken breast, broccoli, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 2 Japanese cuisine 400 cal/serving

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Ingredients

2 (6 oz each) chicken breast
1 cup, florets broccoli
1 cup, julienned carrots
2 tbsp miso paste
1 tbsp soy sauce
1 tbsp mirin
1 1/2 cups jasmine rice
1 tbsp vegetable oil
2 cloves, minced garlic
1 tsp, grated ginger

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Instructions

Step 1: Cook 1 1/2 cups jasmine rice according to package instructions, then set aside.
Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 chicken breasts, season with salt and pepper, and cook for 5-6 minutes per side until golden and cooked through. Remove and set aside.
Step 3: In the same skillet, add 1 tbsp soy sauce, 2 tbsp miso paste, 1 tbsp mirin, 1 tsp grated ginger, and 2 minced garlic cloves. Stir until miso dissolves, then add 1 cup broccoli florets and 1 cup julienned carrots. Cook for 5-7 minutes until vegetables are tender-crisp.
Step 4: Return the chicken to the skillet, reduce heat to low, and simmer for 2-3 minutes until chicken is glazed and sauce thickens. Serve immediately over rice.