Miso Chicken

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.

Feel free to experiment with other veggies or not — as with any other recipes, make it your own by adding or subtracting.   Be brave and have fun!

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