Cook the Rice: Rinse the rice then cook according to the package instructions. It should typically take around 15-20 minutes to cook.

Prepare the Chicken: Use paper towels to pat the chicken dry and remove any excess moisture.

Mince the Garlic: Separate the cloves then thinly slice them. Chop over the sliced pile with a rocking motion a few times until they are finely minced.

Mince the Ginger: Scrape the skin off then thinly slice the ginger crosswise. Cut the pieces into matchsticks then gather the sticks and thinly slice into minced pieces.

Make the Sauce: In a small bowl, mix 2 fl oz water, 1 tsp sesame oil, 1 tsp cornstarch, 1/2 tbsp red miso paste, 2 tbsp cooking mirin, 2 tbsp reduced-sodium soy sauce, and 1 tsp brown sugar until well-combined.

Blanch the Green Beans: In a pan or pot, bring some water to a boil, then put 12 oz green beans in for 3 minutes, then drain to remove.

Sear the Chicken: In a pan over medium-small heat, sear 16 oz skinless chicken thigh with 1 tbsp canola oil for 10 minutes on both sides.

Add the Aromatics: Add 1 tsp ginger and 1 tbsp garlic to the pan and gently stir for 30 seconds.

Add the Sauce: Add the sauce, reduce the heat to low, then let it simmer for 3 minutes until the sauce thickens and the meat turns tender and white.

Garnish and Serve: Transfer the cooked chicken and miso sauce onto serving plates alongside the cooked green beans and 2 1/2 cups cooked medium-grain rice. Garnish with 2 tbsp scallion and 1 tsp unsalted roasted sesame seeds and serve hot.