difficulty
Beginner
Servings
2 servings
Prep time
10 min
Cooking time
10 min
Calories
650kcal
I came up with this one when I wanted to do something different with chicken and rice. The miso butter sauce is what makes it special: rich, slightly sweet, and full of umami. It’s become one of my favorite quick dinners when I want something with a bit more flavor.
Why You’ll Love This Homemade Recipe
This dish is ready in just 20 minutes and is packed with sweet, savory umami flavor. The chicken gets a delicious sticky glaze, while the fresh cucumber and lime keep everything light and balanced. It’s an easy dinner with a unique twist that you’ll want to make again.
Ingredients
- For the Chicken:
- 300 g boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon neutral oil
- For the Miso Butter Sauce:
- 20 g butter
- 1½ tablespoons white miso paste
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, finely grated
- 1 teaspoon fresh ginger, grated
- ½ teaspoon chili flakes
- 2 tablespoons water
- For the Bowl:
- 150 g uncooked jasmine or basmati rice
- ½ cucumber, thinly sliced
- 2 spring onions, finely sliced
- 1 teaspoon sesame seeds
- 1 lime
- Fresh cilantro
Instructions
- Step 1 – Cook the Rice
- Rinse the rice under cold water until the water runs mostly clear.
- Cook according to the package instructions and keep covered while you prepare the chicken.
- Step 2 – Prepare the Chicken
- Place the chicken in a bowl and season with salt and black pepper.
- Add the cornstarch and toss until the chicken is lightly coated.
- Step 3 – Cook the Chicken
- Heat the oil in a large skillet over medium-high heat.
- Add the chicken in a single layer and cook for about 4–5 minutes per side until golden brown and cooked through.
- Remove the chicken from the pan and set aside.
- Step 4 – Make the Miso Butter Sauce
- Reduce the heat to medium.
- Add the butter to the same pan, followed by the garlic and ginger. Cook for about 30 seconds until fragrant.
- Add the miso paste, honey, soy sauce, rice vinegar, chili flakes, and water.
- Stir until smooth and let the sauce gently simmer for 1–2 minutes.
- Step 5 – Glaze the Chicken
- Return the chicken to the pan and toss it through the sauce.
- Cook for another 2–3 minutes until the sauce becomes glossy and sticky and coats every piece of chicken.
- Step 6 – Build the Bowl
- Add fluffy rice to two bowls.
- Top with the sticky chicken, sliced cucumber, and spring onions.
- Finish with sesame seeds, fresh cilantro, and a squeeze of lime.
- Serve immediately.
Nutrition per serving
- Protein: ~38 g
- Fat: ~24 g
- Carbohydrates : ~72 g
- Fiber: ~3 g
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Make Ahead & Meal Prep
This Miso Butter Chicken is great for meal prep because the flavors get even better after resting. Prepare the chicken and sauce ahead of time and store them in the refrigerator for up to 3 days. Cook the rice fresh when possible and keep the cucumber and other toppings separate. Reheat the chicken gently in a pan or microwave, then finish with fresh lime, spring onions, and sesame seeds.
Tips
- Get the chicken nicely golden before adding the sauce. This gives it much more flavor.
- Keep the heat on medium once you add the miso and honey, as they can burn quickly.
- I recommend using white miso for a mild, slightly sweet flavor.
- Add the lime right before serving. It cuts through the richness of the butter and makes the dish feel fresher.
- Keep the cucumber, spring onions, sesame seeds, and cilantro fresh and add them just before serving.
- I like to finish the bowl with a little extra sesame seeds and a good squeeze of lime. It really brings everything together.
Variations
- Make It Spicier: Add extra chili flakes or a drizzle of chili oil for more heat.
- Crispy Chicken: Coat the chicken with a little extra cornstarch and cook until golden and crispy before adding the sauce.
- Add Vegetables: Add broccoli, edamame, sugar snap peas, or shredded carrots for extra color and crunch.
- Salmon Miso Bowl: Replace the chicken with salmon and use the same miso butter glaze.
- Vegetarian: Swap the chicken for crispy tofu or roasted mushrooms.
FAQ
Miso has a salty, savory flavor with lots of umami. White miso is mild and slightly sweet, which makes it perfect for this recipe.
Yes, but red miso has a stronger and saltier flavor. I recommend using a little less if you choose red miso.
Not at all. The chili flakes add a little heat, but you can easily leave them out or add more depending on your preference.
Recipe by vino
This is one of those dishes that surprised me the first time I made it. I didn’t expect miso and butter to work this well with chicken, but the combination is so good. The sauce is rich and savory, while the fresh toppings keep the whole bowl light and balanced.
