Miso Ginger Chicken With Sesame Snap Peas (Printable)
Umami-rich chicken with crisp sesame snap peas, ready in 35 minutes
# List of ingredients:
→ Chicken Marinade
01 - 2 tablespoons white miso paste
02 - 2 tablespoons soy sauce
03 - 1 tablespoon fresh ginger, grated
04 - 1 tablespoon rice vinegar
05 - 1 tablespoon honey
06 - 2 teaspoons toasted sesame oil
07 - 2 garlic cloves, minced
→ Chicken
08 - 1.3 lb boneless, skinless chicken thighs, cut into bite-sized pieces
→ Snap Peas
09 - 9 oz sugar snap peas, trimmed
10 - 1 tablespoon toasted sesame seeds
→ For Cooking
11 - 1 tablespoon neutral oil (canola or grapeseed)
→ Garnish
12 - 2 spring onions, thinly sliced
# Steps:
01 - In a medium bowl, whisk together miso paste, soy sauce, ginger, rice vinegar, honey, sesame oil, and garlic until smooth and well combined.
02 - Add chicken pieces to the bowl with the marinade, tossing to coat thoroughly. Let sit for at least 10 minutes, or up to 1 hour for deeper flavor penetration.
03 - Heat neutral oil in a large skillet or wok over medium-high heat. Add marinated chicken, reserving excess liquid in the bowl. Cook until browned on all sides and cooked through, approximately 6–8 minutes.
04 - Push chicken to one side of the skillet. Add snap peas to the open space and stir-fry for 2–3 minutes until bright green and just tender-crisp.
05 - Pour reserved marinade into the skillet and cook for 1 minute, stirring continuously to coat chicken and snap peas evenly with the glaze.
06 - Sprinkle with toasted sesame seeds and sliced spring onions. Serve immediately over steamed rice if desired.
# Expert Advice:
01 -
- The marinade comes together in under 5 minutes but tastes like it simmered all day
- Everything cooks in one skillet, meaning less cleanup and more time to relax
02 -
- Miso varies in saltiness between brands, so taste your marinade before adding the chicken
- High heat is essential for getting that caramelized exterior, but keep things moving to prevent burning
03 -
- Cut your chicken into uniform pieces so everything finishes cooking at the same time
- Pat the chicken dry before adding it to the marinade for better adhesion