Miso Happy

Teriyaki chicken is sooo overplayed, try this twist on a favorite Japanese dish.

Make sure to start this at least 24 hours in advance to serving.


35 minutes prep25 minutes cook
Serves 4-6
Good LeftoversLean and GreenSauceSpice Mix


  • Miso Chicken
  • Ginger Rice
  • Roasty Toasty Broccoli
  • Miso Sauce
  • Fry Seasoning
  • Ginger Saketini



  1. 24 hours in advance make the miso sauce and marinade chicken thighs.
  2. After the long wait, adjust the rack to top position and preheat oven to 425°F.
  3. Cut: broccoli to bite size pieces
    Slice: green onion - separating the white and green portions
    Grate: ginger (prepackaged ginger paste is fine)
  4. Rinse rice until water is clear.
  5. Wipe thighs of miso sauce - completely.


  1. Toss broccoli in 1 tbsp of fry seasoning and bake.
  2. Start ginger rice.
  3. While rice simmers heat 1 tbsp vegetable oil on nonstick skillet to medium-low heat and start cooking thighs.
  4. Make miso sauce drizzle. (located at the end of miso chicken recipe.)


  1. Mix together some ginger saketinis.
  2. Plate chicken over rice and a side of broccoli, with a garnish of sesame seeds, remainder of green onions and miso sauce drizzle.
  3. Don’t forget the miso soup!