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Miso Grilled Chicken and Vegetables
Miso Chicken and Vegetables
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4
For the Marinade
  • 2 tbsp minced ginger
  • 2 tbsp garlic cloves
  • 2 tbsp miso paste (any kind, but I used red)
  • 2 tbsp peanut butter
  • 2 tbsp rice vinegar
  • 2 tbsp peanut or canola oil
  • 3 tbsp soy sauce
  • pinch salt
  • 1 lb chicken breasts
For the vegetables
  • 2 tbsp peanut oil
  • 1 shallot, thinly sliced
  • 8 oz shitake mushrooms, sliced
  • 1 bunch bok choy
  • ¼ cup soy sauce
  • ¼ cup chicken broth
  • cooked white rice for serving
  1. To make the marinade, whisk together the marinade ingredients or blend in a blender to mix well. Butterfly the chicken breasts and cut in half by slicing the chicken horizontally and opening like a book. Then cut it into two separate pieces. Place chicken in a large bowl or ziploc bag, slather with the marinade, tossing to coat. Cover and let it sit out for 30 minutes or in the refrigerator for a day.
  2. Heat a grill pan or skillet to medium high heat. Add a tablespoon of the peanut oil to the skillet. Add your chicken breasts, careful not to crowd them. Let them get very brown on one side, about 6 minutes, and do not turn them until they no longer stick to the pan. Turn and cook another 6-7 minutes on the other side. Check the chicken for doneness with a thermometer. It should be 165 degrees fahrenheit. Remove to a plate and cover with aluminum.
  3. Cut the bulb end off the bok choy, leaving on the stems. To cook the vegetables, put a deep skillet over medium heat. Add the remaining tablespoon of peanut oil. Add the shallot and stir, until lightly browned. Add the bok choy and stir for one minute. Add in the soy sauce and chicken broth, stirring until bok choy is wilted. Once wilted, remove the bok choy to a platter with tongs. Add the shitakes to the same pan and cook until softened, about 3-4 minutes.
  4. To plate the chicken, start with a bed of rice, then top with vegetables, then chicken and then any sauce from the vegetables remaining. Serve immediately.
Recipe by Tastemaker Blog at https://tastemakerblog.com/2019/06/04/miso-chicken-and-vegetables/