This Japanese-inspired miso chicken with crunchy apple slaw is simple and flavoursome. Make it more substantial with the addition of fresh buttered bread or a serving of brown rice.
It’s hard to purchase miso paste in small quantities – I usually have to resort to buying the large tubs. It keeps really well in the fridge though (for at least 9 months) and can be used to make miso soup. I’ll see if I can come up with some other recipes to help use it up!
MISO CHICKEN
This Japanese inspired meal can be made more substantial with the addition of fresh buttered bread or a serving of brown rice.
Ingredients
CHICKEN
- 600 g boneless, skinless chicken thighs (1.3lb)
- 2 Tbsp miso paste
- 2 Tbsp white vinegar
- 1 Tbsp honey
- 2 Tbsp sesame seeds
SALAD
- 1/4 small green cabbage
- 60 g baby spinach (2.1oz)
- 1 large carrot
- 2 apples (any variety)
- 1/2 small red onion
- 2 Tbsp pickled ginger (sushi ginger)
- 1 Tbsp soy sauce
- 1 1/2 Tbsp white vinegar
- 2 tsp honey
- 1/4 tsp dijon mustard
MAYO
- 3 Tbsp plain, unsweetened yoghurt
- 3 Tbsp mayonnaise
Instructions
Preheat oven to 180ºC (350ºF) fan bake and line an oven tray with baking paper.
COOK CHICKEN
Place chicken in a shallow dish. Combine miso paste, vinegar and honey and mix until it forms a smooth paste. Pour over chicken to coat thoroughly.
Heat a large frying pan or chargrill pan over a medium-high heat and toast sesame seeds. Remove from pan and set aside. Add chicken to pan and sear for a couple of minutes on each side, until browned. Remove from pan and place on prepared tray. Cook for 20 minutes while you prepare the salad.
MAKE SALAD
Finely shred cabbage and spinach. Grate carrot and apples and finely dice red onion and ginger. Place prepared salad ingredients in a large bowl. Mix together soy sauce, vinegar, honey and dijon mustard and pour over salad. Toss to combine.
SERVE
Mix yoghurt and mayonnaise together. Serve salad topped with chicken, sesame seeds and mayo.
Recipe Notes
WINE MATCH: Go for a Riesling or a Pinot Gris.
GLUTEN-FREE OPTION: Check the miso paste is gluten free (it should be) and make sure you use gluten-free soy sauce.
INGREDIENT SWAP: Salmon is a delicious alternative to chicken.
BULK IT UP: Add a side of brown rice or fresh buttered bread.
STORING AND REHEATING: Package the chicken separately to the salad. Reheat chicken in the microwave (or eat cold).
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6 Comments
I’ve made this recipe twice now and it tastes amazing, I also prepared ahead which made it really easy and it smelled so authentic!
So glad you’re enjoying this one! Thanks Lauren 🙂
Oh this was so great tonight!!!! Never cooked with miso before and now the fam are all big fans! The slaw was really delish, and nicely bulked with brown rice. I’ve bragged about this recipe so much already. Thank you!
So pleased to hear that Harriet 🙂 Thank you for the feedback!
Another favourite! I pre made the salad and kept it in the fridge as well as marinading the chicken earlier. Such a yummy meal 🙂 Thank you!
Awesome, great idea to prepare in advance! Thanks Keryn 🙂