This Skillet Miso-Glazed Chicken with Sesame Bok Choy offers a savory-sweet, umami-rich glaze that caramelizes to a glossy finish. The chicken skin crisps while the interior stays juicy, and the bok choy provides a bright, crunchy contrast. A hint of ginger and toasted sesame lifts the flavors without overpowering the dish. Serve hot with steamed rice for a weeknight dinner or alongside pickled vegetables for a simple dinner party.
Ingredients
- Bone-in, skin-on chicken thighs (4, about 1.5 lb)
- White miso paste (2 tbsp)
- Soy sauce (2 tbsp)
- Mirin (1 tbsp)
- Honey (1 tbsp)
- Fresh ginger, grated (1 tbsp)
- Garlic, minced (2 cloves)
- Sesame oil (1 tbsp)
- Vegetable oil (1 tbsp)
- Cornstarch (1 tsp) mixed with 1 tbsp water (optional, to thicken glaze)
- Baby bok choy (8, halved lengthwise)
- Garlic for bok choy, minced (1 clove)
- Red pepper flakes (pinch, optional)
- Toasted sesame seeds (1 tsp)
- Steamed jasmine rice (2 cups cooked, optional)
- Salt and black pepper (to taste)
Instructions
- Whisk miso, soy sauce, mirin, honey, grated ginger, minced garlic, and sesame oil in a bowl until smooth; reserve 2 tablespoons of the mixture for finishing and set aside.
- Pat chicken dry, season lightly with salt and pepper, then brush both sides with about two-thirds of the miso glaze. Let rest 15 minutes to marinate while you preheat the pan.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken skin-side down and press gently to ensure contact; cook undisturbed 6–8 minutes until the skin is deep golden and crisp.
- Flip the chicken, reduce heat to medium-low, brush with more glaze, cover the skillet, and cook 8–10 minutes until cooked through (juices run clear or internal temperature reaches 165°F). Uncover for the last 1–2 minutes and spoon glaze over the thighs to allow slight caramelization.
- While the chicken cooks, heat sesame oil in a separate skillet over medium. Add minced garlic and red pepper flakes, cook 20–30 seconds until fragrant, then add bok choy cut-side down and sprinkle with a pinch of salt and 1 teaspoon soy sauce.
- Add a splash of water (about 2 tbsp), cover the bok choy and steam 2–3 minutes until stems are tender-crisp, then toss and sprinkle with toasted sesame seeds.
- If you prefer a thicker glaze, return the reserved 2 tablespoons of glaze to a small saucepan, stir in the cornstarch slurry, and simmer briefly until thickened; brush over the finished chicken.
- Let chicken rest 5 minutes, then slice if desired. Serve the miso-glazed chicken with the sesame bok choy and steamed rice, finishing with an extra sprinkle of sesame seeds.
Tips or Variations
- For deeper flavor, marinate the chicken in the glaze up to 2 hours in the fridge. Swap chicken thighs for boneless breasts, reducing cooking time accordingly.
- Add thinly sliced scallions and a squeeze of lime at the end for brightness, or roast a tray of vegetables alongside for a one-pan meal.