Miso Chicken Teriyaki

Miso Chicken Teriyaki

  • Serves 1-2
Rated by 88 people
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Give your pan-fried chicken a complex savoury flavour with this miso chicken teriyaki recipe. Miso is a fermented paste made from soy beans and sometimes rice and/or barley, and its flavour varies depending on what ingredients are used and how long the miso ferments. This recipe uses a liquid miso made with rice and soy bean (making it full-bodied and mellow) and infused with dashi soup stock for extra umami. Try this recipe and discover how miso gives it a little something special.


200g chicken thigh filets, skin on, boneless
8 green beans, boiled
2 tbsp liquid miso with dashi
2 tbsp water
1 tsp vegetable oil
pinch of salt and pepper

How To Prepare

  1. Cut any excess fat from the chicken thigh fillets. Season with salt and pepper.
  2. Heat the vegetable oil in a frying pan on medium heat. Place the fillets skin side down on the frying pan and cook for 3-4 mins until the skin is browned. Turn over and cook for a further 5-6 mins until browned.
  3. In a small bowl combine the liquid miso with 2 tbsp water. Spread this mixture on the top of the fillets. Add the boiled green beans, and simmer for 2-3 mins until the sauce thickens.
  4. Remove from the heat. Slice the fillets into bite-sized strips. Plate the fillets with the green beans. Serve with rice for a delicious complete meal.