Miso Chicken

Miso chicken is a quick and delicious Asian chicken recipe that’s ready in less than 20 minutes. This miso chicken recipe doesn’t require any marinating and is perfect with a hot bowl of rice or on top of a simple salad. I love serving this miso chicken when I need a relatively healthy and simple weeknight meal. I usually serve it as a chicken rice bowl with a simple garlic bok choy stir fry. The whole family loves it even my two picky toddlers!

What you need to make miso chicken

• 2 lbs boneless, skinless chicken thighs or breast
• 5 tablespoons salted butter
• 3 tablespoons white miso
• 1 tablespoon honey
• 1 green onion
• Olive oil or avocado oil
• Salt and pepper
• Optional: toasted sesame seeds
• Serve with a bowl of rice or as a protein for a salad.

My favorite Asian salad dressings that would go great with this miso chicken

• Trader Joe’s Carrot Ginger Miso Dressing
• Kewpie Roasted Sesame Dressing
• Mizkan Soy Sauce and Mustard Dressing
• Mizkan Sesame Dressing

I almost always have these four salad dressings in my fridge at all times. I buy the Kewpie and Mizkan dressings from my local Asian grocery store. I’ve even found the Kewpie Roasted Sesame Dressing at Costco! The Trader Joe’s Carrot Ginger Miso Dressing is a must buy for me at every Trader Joe’s trip. I love how light and refreshing this salad dressing is. However, it does have a noticeable ginger taste so if ginger isn’t your thing, Trader Joe’s Sesame Soy Dressing might be another option.

How to make this miso chicken recipe

• In a small microwave safe bowl, add in 5 tablespoons salted butter. Microwave until soft (about 15 seconds). Remove from microwave and add in 3 tablespoons of miso and 1 tablespoon of honey.
• Chop green onions and in to miso, honey, and butter mixture. Mix everything together and set aside.
• In a large frying pan, heat up 3 tablespoons of olive oil. Once oil is hot, add chicken to pan. Season one side with salt and pepper. Using medium to high heat, cook for about 8 minutes. Turn down heat if chicken’s crust cooks too quickly and begins to burn. After 8 minutes, flip chicken and cook for another 8 minutes.
• Add miso, honey, and butter mixture to the hot pan. Cook for 1 minute. Flip chicken and cook for another 1 minutes. Continue to flip and cook chicken until a food thermometer shows chicken has reached an internal temperature of 165℉.
• Remove chicken from hot pan and let chicken rest on a cutting board for about 5 minute before slicing into strips or bite sized pieces.
• Serve with a hot bowl of rice and hot sauce on the side. You can also serve chicken as a protein with a simple salad. Optional: top with sesame seeds.

Looking for another quick and easy Asian chicken recipe? Try my Sweet and Spicy Chicken or Chicken Teriyaki with Crispy Rice and Kale!