Miso-Glazed Chicken Thighs with Ginger and Shiitake

Inspired by Japanese umami-rich flavors, this recipe pairs succulent chicken thighs with a deeply savory miso and mirin glaze. Shiitake mushrooms and ginger add earthy, aromatic depth to this balanced weeknight meal.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb chicken thighs, boneless, skinless
• 8 oz shiitake mushrooms whole
• 3 tbsp white miso paste
• 3 tbsp mirin
• 2 tbsp soy sauce
• 1 tbsp ginger
• 2 cloves garlic
• 1 tbsp neutral cooking oil
• 3 stalks scallions

Cooking instructions

1. In a small bowl, whisk together the miso paste, mirin, soy sauce, finely grated ginger, and minced garlic until smooth.
2. Pat the chicken thighs dry and cut them into 2-inch pieces. Slice the shiitake mushrooms into quarters, removing tough stems.
3. Heat the neutral oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear until golden brown on all sides, about 6 minutes. (about 6 min)
4. Add the mushrooms to the skillet and sauté until they soften and begin to brown, about 4 minutes. (about 4 min)
5. Pour the miso glaze over the chicken and mushrooms. Reduce the heat to medium and simmer, stirring constantly, until the sauce thickens into a glossy coating and the chicken is cooked through to an internal temperature of 165°F, about 5 to 7 minutes. (about 7 min)
6. Thinly slice the scallions and scatter them over the chicken before serving immediately.