Chicken Aloha Recipe

Make and marinate

In a medium bowl whisk together white miso paste, soy sauce, mirin, rice vinegar, sugar, minced garlic, grated ginger, salt and black pepper until smooth. Place chicken thighs in a shallow dish or zip-top bag, pour half of the miso marinade over chicken (reserve remaining marinade for finishing), turning to coat. Marinate at room temperature for 20 minutes or refrigerate up to 2 hours.

Cook chicken

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade (wipe off excess to prevent burning) and sear 4–5 minutes per side until deep golden and internal temperature reaches 165°F (74°C). If pieces are thick, reduce heat to medium and cover, cooking additional 3–5 minutes. Transfer cooked chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips.

Glaze (optional)

While chicken rests, heat the reserved miso marinade in the skillet over medium heat for 1–2 minutes until warm and slightly thickened (do not boil). Toss the sliced chicken in the warmed glaze to coat lightly.

Rinse the rice under cold water until the water runs mostly clear. Combine rinsed rice, 1 1/4 cups water and 1/4 tsp salt in a small saucepan. Bring to a gentle boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes. Fluff with a fork before serving.

Cook the bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed. Transfer to paper towels to drain, then chop into bite-size pieces.

In a large bowl toss the spring mix with half of the shredded mozzarella and sliced green onion.

Assemble: divide the cooked rice among plates (about 1/2 cup rice per serving). Top rice with a portion of the greens alongside or on top, arrange sliced miso chicken over the rice/greens, sprinkle with remaining mozzarella, chopped bacon and sesame seeds if using.

In a small jar or bowl combine fresh orange juice, olive oil, rice vinegar, honey, Dijon mustard, soy sauce, salt and pepper. Whisk vigorously or shake in a jar until emulsified. Taste and adjust seasoning — add a pinch more salt or a little more honey if too tart.

Dress the salad: drizzle orange vinaigrette over the spring mix and chicken just before serving (about 1–2 tablespoons vinaigrette per serving), or serve extra on the side.