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Miso-Ginger Braised Chicken with Bok Choy and Barley

Photo: Jennifer Causey
Active time 28 mins
Total time 1 hr, 28 mins

Serves 6 (serving size: about 4 1/2 oz. chicken, 1/2 head bok choy, and about 2/3 cup barley mixture)

Serve this one-pot complete meal in shallow bowls, ladling the rich broth over the tender chicken, vegetables, and grains. We call for whole-grain hulled—sometimes labeled hull-less—barley here. Pearled barley is not ideal for this dish; while tasty, it is not a whole grain, and it would overcook as the chicken simmers. If you can’t find hulled barley, you can use wheat berries, spelt, whole-grain (not pearled) farro, or rye berries. Toasting the grains first delivers deep, malty flavor; it’s worth the extra few minutes to get that extra depth.


  • 1 cup uncooked whole-grain hulled barley
  • 1 tablespoon olive oil
  • 1 (3 1/2- to 4-lb.) whole chicken, trimmed of excess fat
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 8 green onions, cut into 1-in. pieces, light- and dark-green parts divided
  • 3 tablespoons minced peeled fresh ginger
  • 10 medium garlic cloves, smashed
  • 2 cups unsalted chicken stock (such as Swanson)
  • 3 tablespoons white miso
  • 2 1/2 tablespoons rice vinegar
  • 3 heads baby bok choy (about 1 lb.), halved lengthwise
  • 1/4 cup fresh cilantro leaves

Nutrition Information

  • calories 506
  • fat 24.5 g
  • satfat 6.4 g
  • monofat 10.6 g
  • polyfat 5.2 g
  • protein 41 g
  • carbohydrate 31 g
  • fiber 8 g
  • cholesterol 135 mg
  • iron 4 mg
  • sodium 732 mg
  • calcium 130 mg
  • sugars 4 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat oven to 375°F.

  2. Heat a Dutch oven over medium-high. Add barley to dry pan; cook 8 minutes or until deeply browned. Remove from pan.

  3. Add oil to pan; swirl. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken to pan, breast side down; cook 6 minutes. Carefully turn chicken over; cook 4 minutes. Remove from pan.

  4. Add light-green onion parts, ginger, and garlic to pan; cook 2 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, stock, miso, and vinegar. Bring to a boil, stirring to dissolve miso and loosen browned bits. Add barley and chicken to pan. Cover and bake at 375°F for 45 minutes.

  5. Arrange bok choy halves around chicken; cover and bake at 375°F for 15 more minutes. Uncover, and sprinkle dark-green onion parts and cilantro over chicken mixture.