spicy miso pan seared chicken

Spicy Miso Pan Seared Chicken

This recipe is very simple/easy to make but flavorful and relatively healthy too. The chicken is marinaded then pan seared to lock in the moisture, but the sauce is the thing that really makes this recipe. The miso based sauce is salty with a little heat; it’s so addictive.  I have a feeling I will be making this sauce to put on everything.

spicy miso pan seared chicken

spicy miso pan seared chicken

I actually had to order my miso paste online because I couldn’t find it anywhere locally.  If this is true for you too, I’d say it’s definitely worth the investment.  It has that amazing savory umami flavor to that’s great in sauces, marinades and soup.  Also, because the paste is fermented, it lasts a long time (several months if kept cold in a sealed container).

spicy miso pan seared chicken

Recipe adapted from Just One Cookbook’s Spicy Miso Chicken

Spicy Miso Pan Seared Chicken

Serves 2-4
Prep time 40 minutes
Cook time 10 minutes
Total time 50 minutes

Ingredients

  • 1lb boneless skinless chicken breasts

marinade

  • 2 tablespoons sake, dry wine or rice wine
  • 1 teaspoon minced ginger
  • 3 cloves minced garlic

sauce

  • 4 tablespoons red miso
  • 2 tablespoons mirin
  • 1 tablespoon sriracha sauce

Directions

1. Pound chicken to about 3/4" thick. Mix marinade ingredients and pour over chicken in sealable bag or container. Make sure chicken is well coated. Marinade at least 30 minutes.
2. Heat up a heavy-bottomed pan over medium-high heat. Add a couple of tablespoons of peanut or vegetable oil if the pan is not well seasoned. Sear chicken on each side for about a minute, then turn heat down to medium and finish cooking chicken.
3. While chicken is cooking, mix sauce ingredients well.
4. Serve chicken with sauce poured over the top or on the side.

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