Recipes

Glazed Miso Chicken and Mushrooms

Savor this Glazed Miso Chicken and Mushrooms with a glass of Pinot Noir by Decoy for a satisfying pairing.

Cooking Time

Yield3-4 servings as an Entreés
Marinade Time:1 hour
Prep10 minutes
Cook20 minutes
Total Time1 hour and 30 minutes

Ingredients

4 chicken thighs, boneless skinless
7 cloves garlic, minced
½ tsp ginger, minced
⅓ cup miso paste, red miso
⅓ cup mirin
¼ cup granulated sugar
¼ cup soy sauce
1 tbsp sesame oil
4 oz shiitake mushrooms, stems removed and caps thinly sliced
For Garnish:
½ tsp toasted sesame seeds
1 green onion, chopped

Preparation

Step 1

Marinate the chicken. In a large mixing bowl, add minced garlic, minced ginger, miso paste, sugar, soy sauce, mirin and sesame oil. Mix thoroughly. Then add and thoroughly cover the chicken and marinate for 1 hour.

Step 2

Cook the chicken. Heat 2 tablespoons of cooking oil to a large skillet on medium high and distribute evenly. Cook the chicken on medium low heat for 3-4 minutes, reserve the marinade. Once the chicken is browned and opaque around the edges, flip the chicken for an additional 3 minutes or until cooked. The internal temperature should be 165ºF (74ºC). Remove the chicken and set aside.

Step 3

Cook the mushrooms. Add 1 tablespoon of cooking oil to a large skillet and distribute evenly. Cook the mushrooms on medium high heat until softened and browned, about 3-4 minutes. Remove and set aside.

Step 4

Make the sauce. In a clean skillet, add the remaining marinade and 1/4 cup of water. Mix to combine. Bring the sauce to a simmer over low heat stirring frequently until thickened, about 5 minutes.

Step 5

Combine. Add the chicken and mushrooms back into the pan and spoon some sauce on top. Top with toasted sesame seeds and green onion and serve with rice. Enjoy!

Step 6

Serve. Serve the Glazed Miso Chicken and Mushrooms with sides like dark leafy greens, broccoli, and bok choy. Enjoy with Jasmine Rice!