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
Cut any excess fat from the chicken thigh fillets. Season with salt and pepper.
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.
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.
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.