Negi Miso Chicken
User Reviews
4.9
30 reviews
Excellent
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Prep Time
5 mins
-
Cook Time
30 mins
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Additional Time
2 hrs
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Total Time
2 hrs 40 mins
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Servings
2
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Calories
433 kcal
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Course
Main Course
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Cuisine
Japanese
Negi Miso Chicken
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Marinated in a sweet and savory sauce, this aromatic Negi Miso Chicken is pan-fried until juicy and tender. In my recipe, I‘ll show you how to make the all-purpose Japanese sauce that‘s a delicious way to use the green part of the Tokyo negi leftover from other recipes.
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Ingredients
For the Negi Miso Sauce
- 1 green onion green part only; roughly 1 cup, 240 ml; substitute leeks, green onions, or a combination for a similar flavor and texture, aka Tokyo negi, naga negi, long green onion
- 1 Tbsp sesame oil for cooking, toasted
- 3 Tbsp miso paste I use koji miso or awase miso
- 1 Tbsp sugar
- 2 Tbsp mirin
- 2 Tbsp sake
- ½ tsp soy sauce
- 1 tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob)
For the Chicken
- 1 lb chicken thighs boneless, skinless
- 1 Tbsp neutral oil (for cooking)
Instructions
To Make the Negi Miso Sauce
- Gather all the ingredients. Cut the green part of 1 Tokyo negi (naga negi; long green onion) into fine rounds.
- Heat a large frying pan over medium-high heat. When it‘s hot, add 1 Tbsp toasted sesame oil. Then, add the sliced negi and stir-fry until wilted.
- Lower the heat to medium low. Add 3 Tbsp miso, 1 Tbsp sugar, 2 Tbsp mirin, 2 Tbsp sake, ½ tsp soy sauce, and 1 tsp ginger (grated, with juice) and stir to combine. It burns easily because of the miso, so keep stirring while you cook. When most of the liquid has evaporated, turn off the heat and let cool.
To Make the Negi Miso Chicken
- In a bowl or resealable plastic bag, combine 1 lb boneless, skinless chicken thighs with the negi miso sauce. Marinate for at least 2 hours.
- Heat a large frying pan on medium heat. When it‘s hot, add 1 Tbsp neutral oil. Remove the chicken from the marinade, wiping off as much of it as you can since miso burns easily (and reserving the marinade to make a sauce later). Add the chicken to the pan. Cook the chicken until golden brown, then flip. Cook, covered, until the chicken is cooked through. Transfer the chicken to a plate.
- Add the reserved negi miso marinade to the pan. Add 4 Tbsp water (or you can use sake) and stir. Bring it to a boil, then let it simmer for a few minutes (as the raw chicken was in the sauce). Serve the chicken immediately with the negi miso sauce. Enjoy!
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 7–10 days and in the freezer for a month.
Nutrition Information
Show Details
Calories
433kcal
(22%)
Carbohydrates
13g
(4%)
Protein
46g
(92%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
215mg
(72%)
Sodium
821mg
(34%)
Potassium
728mg
(15%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
566IU
(11%)
Vitamin C
9mg
(10%)
Calcium
65mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 13g | 4% |
| Protein | 46g | 92% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 215mg | 72% |
| Sodium | 821mg | 34% |
| Potassium | 728mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 566IU | 11% |
| Vitamin C | 9mg | 10% |
| Calcium | 65mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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