Miso Chicken Recipe

Cozy, easy, and utterly delicious, this miso chicken recipe is a comfort food dream come true. The chicken is seared to perfection and covered in a luscious coat of miso sauce. Served over a steamy bed of rice and some green beans, this dish makes an ideal comfort food for all your weeknights.

cook TIME 17 mins
prep TIME 15 mins
total TIME 32 mins

Course: Main DishCuisine: Asian

Keyword: miso chicken recipe, miso chicken, how to make miso chicken

Servings: 4 servings

Calories: 512 kcal

Ingredients (15)

16 oz skin-on bone-in chicken thighs
12 oz green beans ends removed
2 tbsp cooking mirin
1/2 tbsp red miso paste
2 tbsp scallion chopped
2 tbsp reduced-sodium soy sauce
1 tbsp garlic minced
1 tsp ginger minced
1 tbsp canola oil
2 fl oz water
1 tsp sesame oil
1 tsp cornstarch
1 tsp brown sugar
1 tsp unsalted roasted sesame seeds
2 1/2 cups cooked medium-grain rice from 1 1/4 cups uncooked

INSTRUCTIONS

Prep:

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.

Cook:

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.

A small glass bowl containing a dark brown and glossy sauce

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.

A large pan cooking a lot of green beans in boiled water

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.

A large pan cooking four pieces of chicken thighs with some oil underneath

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

A large pan cooking four pieces of chicken thighs with diced onion and minced garlic

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.

A hand holding a small bowl of miso sauce over a large pan cooking chicken thighs and aromatics

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.

A high angle shot of a plate containing miso chicken thigh, white rice, and green beans laid near garlic cloves, a ginger, a spoon, a brown tablecloth, and a small dish of chopped scallions

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