1-Getting started with miso chicken: Begin by mixing the marinade, which includes 1 ½ pounds of boneless, skinless chicken thighs soaked in 2 tablespoons white miso paste, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 tablespoon sesame oil, 2 teaspoons minced garlic, and 1 teaspoon grated ginger. Marinate for at least 15 minutes at room temperature or up to 8 hours in the fridge for deeper flavor.

2-Cooking the chicken: Once the chicken is ready, heat 2 tablespoons of vegetable or olive oil in a skillet over medium heat. For more ideas on chicken prep, check out our Chicken and Broccoli Stir-Fry Recipe for complementary techniques. Cook the chicken for 5 minutes on one side, then flip and cook another 5-6 minutes until it reaches 165°F (74°C).

3-Finishing touch: In the last 2 minutes, pour the remaining marinade into the skillet to let it heat through, adding extra flavor. Serve this miso chicken over steamed rice, noodles, or with sautéed vegetables, and garnish with sesame seeds and chopped green onions for a finishing touch. This method keeps things quick and ensures a tasty dinner that’s perfect for gatherings.