Description

This savory and slightly sweet miso chicken is packed with umami flavors from a simple marinade of miso paste, soy sauce, ginger, and garlic. It’s a quick and easy recipe perfect for busy weeknights and pairs well with rice, steamed vegetables, or a fresh salad.

Ingredients

Scale

4 boneless, skinless chicken thighs (or breasts)
3 tablespoons white miso paste
2 tablespoons soy sauce
1 tablespoon honey (or maple syrup)
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon vegetable oil (for cooking)
1 green onion, sliced (optional, for garnish)
Sesame seeds (optional, for garnish)

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Instructions

Prepare the Marinade:
In a bowl, whisk together miso paste, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger until smooth.
Marinate the Chicken:
Add the chicken thighs to the marinade and coat evenly. Cover and let it marinate in the refrigerator for at least 30 minutes (or up to 4 hours for deeper flavor).
Cook the Chicken:
Heat vegetable oil in a skillet over medium heat. Cook the chicken for 5–7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Serve:
Garnish with sliced green onions and sesame seeds. Serve hot with steamed rice and vegetables.

Notes

You can swap chicken thighs for breasts, but adjust cooking time to prevent drying.
For extra flavor, add a dash of chili flakes to the marinade.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.