Honey Miso Chicken
Honey Miso Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
For the Honey Miso Sauce
- 2 cloves garlic, minced
- 1/4 cup honey
- 2 tablespoons white miso paste
- 2 tablespoons mirin
- 2 tablespoons water
For Serving and Garnish
- 3 cups cooked rice, hot
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
- 1/2 cucumber, sliced
Instructions
- 1
In a medium bowl, combine the cut chicken thighs, soy sauce, and cornstarch. Toss well to ensure all chicken pieces are evenly coated. Let the chicken marinate at room temperature for 10 minutes.
⏱️ 10 min
- 2
While the chicken marinates, prepare the sauce. In a separate small bowl, whisk together the minced garlic, honey, white miso paste, mirin, and water until smooth and well combined.
⏱️ 5 min
- 3
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the marinated chicken in a single layer, being careful not to overcrowd the pan. You may need to cook in batches.
⏱️ 1 min
- 4
Sear the chicken for 4 to 5 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the pan and set aside on a plate.
⏱️ 10 min
- 5
Reduce the heat to medium-low. Pour the prepared honey miso sauce into the same skillet. Let the sauce simmer gently for about 30 seconds, stirring constantly, until it begins to thicken slightly.
⏱️ 1 min
- 6
Return the seared chicken to the skillet with the sauce. Toss the chicken to coat it thoroughly with the thickened sauce. Continue to cook for another 1-2 minutes, allowing the sauce to glaze the chicken.
⏱️ 2 min
- 7
Serve the honey miso chicken immediately over hot cooked rice. Garnish with sliced green onions, a sprinkle of sesame seeds, and fresh cucumber slices on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Miso Chicken
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
For the Honey Miso Sauce
- 2 cloves garlic, minced
- 1/4 cup honey
- 2 tablespoons white miso paste
- 2 tablespoons mirin
- 2 tablespoons water
For Serving and Garnish
- 3 cups cooked rice, hot
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
- 1/2 cucumber, sliced
Instructions
- 1
In a medium bowl, combine the cut chicken thighs, soy sauce, and cornstarch. Toss well to ensure all chicken pieces are evenly coated. Let the chicken marinate at room temperature for 10 minutes.
⏱️ 10 min - 2
While the chicken marinates, prepare the sauce. In a separate small bowl, whisk together the minced garlic, honey, white miso paste, mirin, and water until smooth and well combined.
⏱️ 5 min - 3
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the marinated chicken in a single layer, being careful not to overcrowd the pan. You may need to cook in batches.
⏱️ 1 min - 4
Sear the chicken for 4 to 5 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the pan and set aside on a plate.
⏱️ 10 min - 5
Reduce the heat to medium-low. Pour the prepared honey miso sauce into the same skillet. Let the sauce simmer gently for about 30 seconds, stirring constantly, until it begins to thicken slightly.
⏱️ 1 min - 6
Return the seared chicken to the skillet with the sauce. Toss the chicken to coat it thoroughly with the thickened sauce. Continue to cook for another 1-2 minutes, allowing the sauce to glaze the chicken.
⏱️ 2 min - 7
Serve the honey miso chicken immediately over hot cooked rice. Garnish with sliced green onions, a sprinkle of sesame seeds, and fresh cucumber slices on the side.
⏱️ 1 min