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.

Course Main Course

Cuisine Asian

Keyword miso orange chicken, orange miso chicken recipe, chicken tenderloin stir fry, healthy chicken rice bowl, asian inspired chicken dinner, miso chicken with vegetables

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 503kcal

Author Nicole

Cost $15

Equipment

1 Wok

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

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