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If you’re looking for a dinner that feels like a slight departure from typical stir fry and comes together in 30 minutes, this Miso Orange Chicken is it. We sear chicken tenderloin bites until golden, and toss in a glossy, sweet-savory miso orange sauce peppered with meaty shiitake mushrooms and crisp snow peas. It’s bright, deeply flavorful, and perfect piled high over fluffy jasmine rice.
Why You’ll Love This Miso Orange Chicken
- Big flavor, simple ingredients – miso, orange juice, and soy sauce do all the heavy lifting.
- Quick and weeknight-friendly – from start to finish the Miso chicken is ready in 30-40 minutes.
- It’s a balanced meal – protein, veggies, and starch all in one bowl
- Better than takeout – it’s said so often but this truly rivals anything you can get via takeout
Ingredient’s You’ll Need
- Chicken. For tenderness, I like to use chicken tenderloins. Of course, thighs or breasts work as well.
- Garlic. Can we have any sort of Asian-inspired recipe without the addition of garlic? Or really any recipe for that matter?
- Mushrooms. I almost always use shiitake mushrooms in tandem with Asian-inspired ingredients. They are super hearty and savory forward – obsessed.
- Snow peas. Mushrooms + snow peas = instant classic.
- Orange juice. Freshly squeezed please!
- Miso paste. You’ll need white miso paste. If you haven’t cooked with this stuff before, ahhh get on board. It’s sweet, it’s savory. It’s so darn delicious. I feel it has an almost nut butter essence to it and of course the texture is similar as well.
- Honey. To thicken and sweeten.
Let’s make Miso Chicken
- Cook the rice. Rinse the rice. Add rinsed rice, water and a pinch of salt to a medium saucepan. Bring to a boil. Give it a stir. Cover and let it simmer for 15 minutes. Turn off the heat and let the rice steam until you’re ready to use it.
- Cook the veggies. Add a little oil to a wok or large stainless steel skillet. Heat to a medium-high heat. Add the mushrooms. Spread the mushrooms out. Let the sear without moving for 3-4 minutes until golden brown. Flip. Add the snow peas and garlic. Cook another 1-2 minutes until the snow peas are bright green and mushrooms have released their juices. Season with 1/4 teaspoon salt and pepper. Remove the veggies to a place.
- Cook the chicken. Season the chicken with salt and pepper. Heat the same wok or large stainless steel skillet to a medium-high heat. Drizzle with a little olive or avocado oil. Add the chicken. Let the chicken sear until golden brown. Flip and cook on the other side. Once the chicken is brown, remove the chicken to a plate.
- Make the sauce. Once you remove the chicken, add the orange juice to the same skillet. Use a wooden spoon to scrap up all the bottom bits. Stir in the miso paste, honey, soy sauce and red pepper flake if using. Bring to a boil and reduce to a simmer. Simmer until thick and glossy, about 3-4 minutes.
- Finish. Add the chicken back to the skillet. Toss. Add the mushrooms and snow peas. Toss again. Serve chicken and veggies over rice.
Can I Make This Ahead of Time?
Yes! Cook everything and store in an airtight container for up to 3–4 days. Reheat gently on the stovetop with a splash of water or orange juice
But is it good for leftovers?
100 times yes. My kids ate this in their lunch for days after. Obsessed with these lunch boxes.
Substitutions
- Use chicken thighs instead of tenderloins for extra richness
- Make it spicy with more red pepper flakes or a drizzle of chili crisp
- Add crunch with cashews or water chestnuts
- Bulk it up with broccoli, bok choy, or spinach
Tips and Tricks for Recipe Success
- Make sure the miso is fully dissolved so the sauce is smooth and cohesive.
- Don’t overcrowd the pan – this helps the chicken get a golden crust
- Use fresh orange juice
- Let the mushrooms brown – this builds major flavor and a brown mushroom tastes so much better than a steamed mushroom
- Taste before adding extra salt – miso and soy already have quite a bit of salt so be careful
Miso Chicken
A quick and flavorful miso orange chicken made with tender chicken, shiitake mushrooms, and snow peas in a savory citrus glaze—perfect for an easy weeknight dinner over jasmine rice.
servings
Ingredients
- 1 cup jasmine rice
- 1 1/4 cups water
- 1 1/2 lbs chicken tenderloins
- 3 cloves garlic, minced
- 8 oz shiitake mushrooms, stems removed and sliced
- 1 heaping cup snow peas, trimmed
- 1/4 teaspoon kosher salt plus more to taste
- 1/2 cup fresh orange juice
- 3 tablespoons white or yellow miso paste
- 1/4 cup honey
- 2 tablespoon soy sauce
- 1 tbsp creamy peanut butter
- ¼ tsp teaspoon red pepper flakes optional
- 1 tbsp cornstarch optional
Equipment
- 1 Wok
Instructions
- Rinse the rice under cold water until it runs clear. Add rinsed rice, water and a pinch of salt to a medium saucepan. Bring to a boil. Give it a stir. Cover and turn the heat down to low. Cook for 15 minutes. Turn off the heat, remove the pot from the stove and let the rice steam for 10 minutes. Fluff with a fork.
- Add oil to a wok or large stainless steel skillet. Heat to a medium-high heat. When the pan is very hot, drizzle with 1 tablespoon of avocado oil. Add the mushrooms. Spread the mushrooms out so they brown and do not steam. Let them sear without moving for 3-4 minutes until golden brown. Flip. Add the snow peas and garlic. Toss. Cook another 1-2 minutes until the snow peas are bright green and mushrooms have released their juices. Season with 1/4 teaspoon salt and pepper. Transfer the veggies to a plate.
- Wipe the wok or skillet clean. Season the chicken with salt and pepper (1/2 teaspoon should be sufficient). Make sure the wok is still very hot and over a medium-high heat. Drizzle with another tablespoon avocado oil. Add the chicken. Let the chicken sear until golden brown. Flip and cook on the other side. Once the chicken is brown, remove the chicken to a plate. It's okay if it's not cooked all the way through.
- Make the sauce. Once you remove the chicken, add the orange juice to the same skillet. Use a wooden spoon to scrape up all the brown bits at the bottom. Whisk in the miso paste, honey, peanut butter, soy sauce and red pepper flake if using. Whisk until smooth. Bring to a boil and reduce to a simmer. Make sure the miso and peanut butter have completely dissolved. Simmer until thick and glossy, about 3-4 minutes.
- Add the chicken back to the skillet. Toss. If the sauce is not thick enough, sprinkle the cornstarch evenly over the chicken pieces. Stir to combine. Bring to a simmer. Simmer until slightly thickened. Add the mushrooms and snow peas to the chicken and sauce. Toss again. Serve chicken and veggies over rice. Garnish with green onion.
Nutrition Information
Serving: 18 oz serving of chicken and veggies and 1/2 cup cooked rice, Calories: 503kcal (25%), Carbohydrates: 64g (21%), Protein: 43g (86%), Fat: 8g (12%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 109mg (36%), Sodium: 1345mg (58%), Potassium: 824mg (24%), Fiber: 2g (8%), Sugar: 21g (23%), Vitamin A: 124IU (2%), Vitamin C: 18mg (22%), Calcium: 40mg (4%), Iron: 2mg (11%)
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