Disclaimer — this recipe came to me via my son, David. He inherited my cooking genes :-). The original recipe can be found at Epicurius.com. The recipe does not call for bell peppers or onions but it is a nice way to eat some veggies. The recipe calls for chicken breast but I am a huge fan of chicken thighs so that is what I used.
Miso paste is a staple in our home for marinades, miso soup. I use toasted sesame oil, but in general it should be reserved for drizzling rather than cooking with it.
1 pound boneless, boneless skinless chicken thighs
Grapeseed oil, canola or the oil of your choice.
For the Marinade:
2 tablespoons miso paste (I used white miso because that’s why I had but you can use red miso as well).
1 1/2 teaspoons light sesame oil
1 1/2 teaspoons chopped ginger
1 1/2 teaspoons chopped garlic
1/4 teaspoon red pepper flakes
Sriracha to taste — or other spicy sauce such as Gochujang (Korean paste)
****Optional — bell peppers, onions — if you want to make it a stir fry.