Miso Chicken
Miso Chicken is a great go-to weeknight recipe and features juicy chicken thighs quickly marinated and sauteed atop a bed of fluffy rice with scallions and tasty quick pickles.
Ingredients
For the Miso Chicken
- 1 lb boneless, skinless chicken thighs
- 1 tablespoon sriracha
- 2 tablespoon neutral oil divided
- 2 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon miso paste
- 2 cloves garlic peeled and minced
- 1 tablespoon fresh ginger peeled and minced
- 1 cup chicken stock
- 1 tablespoon cornstarch
For Serving:
- 2 cups sticky rice cooked according to package directions
- 1/2 cup quick pickled cucumber slices (optional - see recipe below)
- 1/4 cup fresh cilantro chopped
- 1/2 bunch scallions thinly sliced
- toasted sesame seeds to garnish
- toasted sesame oil to garnish
For Quick Pickled Cucumber Slices (Optional):
- 1 seedless cucumber cut into super thin slices
- 1 tablespoon granulated sugar
- 1 /2 cup unseasoned rice vinegar
- 1/2 cup water
- 1/2 teaspoon coarse kosher salt
Instructions
For the Miso Chicken:
- Combine sriracha, 1 tablespoon of the oil, the vinegar, soy sauce, and the miso paste in a stainless steel mixing bowl. Use a fork or a small whisk to really mash the miso paste into the mix. This will thicken it a good amount. Once it is completely combined and homogenous, fold in the garlic cloves and fresh ginger.
- Add the raw chicken to the mixing bowl. Move it around so each piece is completely coated. Cover the bowl and allow to marinate in the fridge for 30-45 minutes.
- In saute pan, heat the remaining oil over medium-high heat. Once shimmering, add in the chicken and marinating liquid in a single layer into the pan and cover with the lid.
- Cook for 5-6 minutes. The steam will help the chicken from drying out and the sauce from thinning out too quickly. After five minutes, remove the lid and flip the chicken. Sauté uncovered until completely cooked – roughly another 5-6 minutes or until the chicken is cooked through and has an internal temperature of 165F.
- Remove the chicken and set aside to rest. Add 3/4 of the chicken stock to the pan. In a small bowl, mix the cornstarch with the remaining 1/4 chicken stock and whisk until combined. Add to the pan and stir for a few minutes until the sauce has thickened. Return the chicken to the sauce and warm.
For Serving:
- Spoon rice onto each plate. Top with chicken and a few spoonfuls of the sauce, cilantro, pickled cucumber slices (if using), scallions, sesame seeds, and a drizzle of sesame oil. Think of this as your time to style your heart out before putting your masterpiece on the Gram.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
For the Quick Pickled Cucumber Slices (Optional):
- Place the cucumber slices in a heat-safe (non-reactive) bowl. Combine the sugar, vinegar, water, and salt in a small saucepan over medium-high heat. Stir until the salt and sugar have just dissolved and before it boils.
- Carefully pour the liquid over the cucumber slices. Allow the liquid to come to room temp (about 20 minutes) and stir the cucumbers from time to time. Transfer the pickles and their brine into an airtight container and store them for up to three days.
Nutrition
Serving: 1.5chicken thighsCalories: 531kcalCarbohydrates: 84gProtein: 31gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 110mgSodium: 942mgPotassium: 489mgFiber: 4gSugar: 2gVitamin A: 144IUVitamin C: 9mgCalcium: 38mgIron: 3mg
Tried this recipe?Let us know how it was!