Miso Glazed Chicken Thigh with Edamame Rice
Skillet-seared chicken thigh brushed with miso, mirin, vinegar and soy glaze, alongside edamame and jasmine rice.
- 150 g boneless chicken thigh
- 60 g jasmine rice
- 80 g frozen edamame beans
- 20 g white miso paste
- 1 tbsp mirin
- 2 tsp rice vinegar
- 2 tsp soy sauce
- 10 g fresh ginger
- 2 whole spring onions
- 1 tsp sesame oil
- 2 tsp vegetable oil
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Rinse jasmine rice until water runs clear, then cook in 120ml boiling water for 12 minutes. Remove from heat and let stand 5 minutes.
- Step 2
Meanwhile, whisk together miso paste, mirin, rice vinegar, soy sauce and grated ginger to make the glaze.
- Step 3
Pat chicken thigh dry and score the skin in a crosshatch pattern.
- Step 4
Heat vegetable oil in a frying pan over medium-high heat. Cook chicken skin-side down for 6 minutes until golden.
- Step 5
Flip chicken and cook for 4 minutes, then brush with half the miso glaze.
- Step 6
Cook edamame beans in boiling salted water for 3 minutes, then drain.
- Step 7
Continue cooking chicken for 2-3 minutes, basting with remaining glaze until internal temperature reaches 75°C.
- Step 8
Fluff rice with a fork and stir in cooked edamame, sesame oil and sliced spring onions.
- Step 9
Rest chicken for 2 minutes, then slice and serve over the edamame rice with any pan juices.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
