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Skillet Coconut Miso Chicken with Peppers and Corn

Skillet Coconut Miso Chicken with Peppers and Corn

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If Asian cuisine and Louisiana cooking had a baby, it would look a lot like this skillet chicken dinner. Needless to say, we’re going a little baby crazy over this one.MORE+LESS-

Updated November 15, 2019


tablespoons vegetable oil


package (20 oz) boneless skinless chicken thighs, cut into 1-inch cubes


medium red bell pepper, cut into thin strips


green onions, thinly sliced on the bias, whites and greens separated


teaspoon finely chopped fresh gingerroot


cloves garlic, finely chopped


cup Progresso™ reduced sodium chicken broth (from 32-oz carton)


cup (from 14-oz can) coconut milk (not cream of coconut)


tablespoons white miso paste


cup frozen whole kernel corn (from 10- to 12-oz bag)

Cooked white rice, as desired

Hide Images

  • 1

    In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is browned on all sides. Using slotted spoon, transfer to medium bowl; set aside.

  • 2

    Stir bell pepper and green onion whites into drippings in skillet. Cook over medium heat 5 to 7 minutes, stirring frequently, until softened. Stir in gingerroot and garlic; cook 30 seconds.

  • 3

    Stir in broth, coconut milk, miso and soy sauce. Heat to boiling over high heat. Stir in chicken and frozen corn; return to simmering, then reduce heat and simmer uncovered 8 to 10 minutes, stirring frequently, until juice of chicken is clear when thickest part is cut (at least 165°F) and sauce is thickened. Top with green onion greens; serve with rice and lime wedges.

Expert Tips

  • Patting the chicken dry before adding to the hot skillet not only helps it brown nicely, but it will release easier rather than sticking, too.
  • While this skillet dinner tastes great on its own, you can also serve it over cooked white or brown rice for a more filling meal.

Nutrition Facts

Serving Size: 1 1/4 Cups
Calories from Fat
% Daily Value
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A
Vitamin C

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Miso Chicken Bowl with Cucumbers and Furikake

A lot of traditional Japanese marinades call for mirin or sake (delicious, but sugary and alcoholic, respectively, so not very detox-friendly). We’ve found that coconut aminos bring a similar sweetness that complements the salty miso. It’s worth noting that miso and coconut aminos tend to burn on the grill. We learned a tip from the Japanese food blog Just One Cookbook: Completely wipe the marinade off the chicken before grilling. Don’t worry, the marinade soaks in for twenty-four hours beforehand, so you won’t lose any flavor.

1 pound boneless skinless chicken thighs

¼ cup coconut aminos, plus extra for serving

4 Persian cucumbers, sliced into medium-size diagonal pieces

cooked brown rice, quinoa, or fonio

1. Whisk together the miso and coconut aminos until smooth. Add the chicken thighs, making sure they are completely coated. Cover and marinate in the fridge for 24 hours.

2. Heat a grill pan over medium heat. Remove the thighs from the marinade, wiping off any excess with a paper towel. Brush the grill pan with a little avocado oil and add the chicken to the pan. Cook for about 5 minutes on each side, or until the internal temperature reaches 165°F.

3. While the chicken cooks, toss the cucumbers with the lime juice and a generous sprinkle of furikake. Taste and add a pinch of salt if needed (the saltiness of furikake varies from brand to brand).

4. Let the chicken rest for 5 minutes before slicing. Serve over the grain of your choice with the cucumbers and extra coconut aminos on the side for drizzling and dipping.

Designed for cilantro fans, this Indian-style chutney gives chicken breasts loads of flavor and keeps them moist in their parchment-paper packets. Don’t let the grill get over 425°F, or the paper may catch on fire.

A Sunset reader from Oregon turned us onto this recipe, which tastes even better the next day. We used Skippy brand peanut butter for a smooth, slightly sweet sauce, but you can also use natural peanut butter if you prefer—just be sure to add a pinch of sugar so the flavors are balanced.

Miso-Butter Chicken with Garlic Pan Sauce

Miso Butter Chicken with Garlic Pan Sauce

If you’ve never cooked with miso before, this is the perfect recipe to start with. If you love it and cook with it all the time, this is probably going to end up on your monthly recipe rotation. It definitely has for us.

There’s very little work involved so when you pull it out of the oven and find perfect, crispy bronzed chicken skin, tender meat and a delicious sauce, it almost feels like cheating. “Did I really do that,” you might be tempted to ask yourself. Yes, you did. Now go eat your dinner before any goblins attracted by the glorious smell of chicken, miso and garlic steal it from you.

Miso. ginger, garlic, butter, maple syrup and scallions.

Years ago, I read an article on miso by Mark Bittman in the New York Times where he says that David Chang, of Momofuku showed him how to make a miso compound butter.

The recipe is basically this: mix four tablespoons miso into two tablespoons unsalted butter. Add some cracked pepper.

It’s so simple but completely genius and it changed the way I cook. I use variations of it on everything. Grilled shrimp, sautéed spinach, charred green beans, baked tofu.

Miso Garlic Butter Chicken

In this version I’ve added some extra flavorings like garlic and ginger. A little sweet and sour from maple syrup and rice vinegar. Once you mix it all together, you want to rub it all over the chicken and also get a little of it under the skin. Be gentle. You don’t want to pull the skin off, just lift up a corner and tuck some under.

If the meat is cooked before the skin is brown enough, place it under the broiler for a minute or two but watch it carefully. The sugar in the marinade can burn easily.

Related Video

This recipe is not Japanese at all and is definitely not miso chicken so readers, please do not be scared off of miso chicken by cooking this misrepresentation. Miso and kochugang are two entirely different pastes with two completely different flavors. Japanese miso is a mild, soothing sauce, but Korean kochujang is spicy. Adding red pepper to kochujang is for people who devour jalapenos. Japanese spiciness is from wasabi and there is no wasabi in and definitely no spiciness to miso chicken. Even the garlic and ginger are wrong. Miso chicken marinade is about 1/4 c miso paste smoothed out by shoyu (soy sauce), sake, and mirin, about a spoonful each, and no garlic or ginger or oil or hot stuff. Youɽ also let it marinade longer (3-4 hours or overnight). I'm Japanese. This recipe is definitely not Japanese and it's definitely not miso chicken. If you are using this recipe and you go to an authentic Japanese recipe, this is not what will be served. This recipe looks Korean to me (ginger, garlic, sesame oil, kochujang). Actually even Koreans don't make chicken like this. I think the writer is bluffing and just made this up. He definitely isn't giving you an authentic Japanese recipe.

I'm Korean and traditional kochujang definitely has soy. There are soy-free variants though. But as far as this recipe goes, kochujang isn't a replacement for miso. Dwenjang could be, but it tends to have a much stronger flavor than miso. Dwenjang soup or stew is a much heartier dish than miso soup as well but for marinade, they could be interchangeable.

I too am confused as all get out. I’m a Chef and Kochujang isn’t a Soy Product so how are these people making this recipe?! Miso is from Soy Beans normally in Red, Yellow or White, Gochujang is very spicy and from peppers? Miso is a Japanese product (can be found at any Whole Foods) and Gochujang is a spicy Korean pepper paste! Maybe it’s a misprint and it was refering to Korean Soy paste Dwenjang.

Wait, what?? He calls for "miso preferably kochujang". Miso is a Japanese fermented paste of soybean/barley, and kochuganj/gochujang is a Korean fermented chilli paste, they are two very different things. I see so many ppl saying it came out delicious, I wonder which one they are using lol. Cannot take this writing seriously if he doesn't know the difference between the two.

Was very easy to make and had a nice flavor. Paired with Japanese rice and Bok Choy. I would pound the chicken breast next time to make the meat a little thinner to absorb more of the marinade.

Made this last night with chicken thighs. Used the full recipe for two thighs and marionated in a zip lock bag for 3 hours. BBQd for about 20 minutes. We loved the subtle asian flavors and will certainly do this again.

Love this recipe, which is now in regular rotation in our house. Hubby and kids love it. I now just estimate the ingredients and throw a hunk of ginger, a couple cloves (or more) of garlic, a glug of sesame oil and a squirt of srirachi (as another poster suggested in place of red pepper flakes) into my mini-chop processor. I whir it all around, add a little water to thin it a bit and then put it in a bowl and mush it with my chicken breasts. An hour later, I throw them under the broiler or saute them and serve w/brown rice and sauteed veggies, sprinkled w/scallions and sesame seeds, if I have them. Quick, healthy, delish. Huge hit.

I followed the recipe, however we decided to grill the chicken instead. It was delicious!! My husband told me that this will definitely be a request from now on. My children enjoyed it as well. I paired it with a salad and made the carrot-ginger dressing from also. Tasted as good as that Japanese restauants! Hardest part was finding the miso paste (I had to go to an Asian grocery store)

Followed the recipe, except instead of pan cooking, I stuck the chicken in the oven for 30 minutes after marinating. I thought the chicken turned out very well - very moist. Altogether, the chicken was easy to make! I used another reviewers recommendation of adding siracha to regular miso pasta as a substitute of kochujang, and the result was very tasty. Will certainly make again.

i prepared this dish for my family including my two children and it was marvelous. my 13 year old was asking for more. i fixed it again for several of my friends but added 4 1/2 tbls of the miso paste and 1 1/2 tbls of red cyanne pepper and i used toasted sesame oil instead of the plain sesame oil,that the receipe calls for, which added a really nice flavour to the marinade. i hope someone else tries it. please let me know what you think. btw, it will add a kick to the meal so beware. he he

I make this all the time with kochugang (I also use miring instead of water). But, if you can't get it, regular miso mixed with some siracha to taste makes a reasonable substitute.

Made with kochujang, this recipe is a keeper - although I doubled the kochujang to get a little more heat and doubled the water to loosen up the paste. Made with white miso, not a keeper - just salty & gingery, no flavor depth, pretty uninteresting. Agree with the other poster that kochujang is not the same as miso.

This marinade didn't do much for me. It just pretty much tasted like a plain grilled breast. I love the miso sea bass recipe on this site, though.

this was so "blah" - I didn't even bother to eat it once I cooked it. My boyfriend ate his, but I gave mine to the dog.

This didn't really make a marinade, more of a paste that I rubbed into the chicken. All in all, the flavor was wonderful the meat moist and I will happily go for this one again.

Yummy! I used Red Miso and it turned out great. I will make again.

The ginger was a little overwhelming for met, but my husband devoured this. Very moist and flavorful, though I had only marinated for one hour

Made this according to recipe last night. Was quite good, kids also really liked it. To clarify, however, Kochujang is not the same thing as miso paste. When made with Kochujang, this dish is very good could be dull with miso paste (though to be fair, I have not tried). g

This was really easy to make, but it just tasted like salty chicken to me.

OMG! So moist. Great flavor. I marinated for it a day or 2 and it was SUPER. Made it with the edamame/corn salad. Everyone (4 people)loved it so much I ran out of a double batch. I'm making it again the same week with the edamame salad. Can't get enough!

Miso is one of those ingredients that is not available in small amounts. so when I buy it, I try and plan a number of menus to use up the Miso. This is one of those recipes. quick and tasty.

I really enjoyed the flavours of this dish. Had some trouble cooking it all the way through without burning the marinade. I think when I make it again I might halve the chicken breasts horizontally to make smaller easier to cook fillets.

Kochujang is not the same thing as miso - it's pepper-based, not soy-based. Dwenjang is the Korean version of fermented soy bean paste.

I didn't have the Korean Kochujang miso and just used white japanese miso and I found the flavour to be really weak. I tasted the sesame oil and ginger but it was kinda bland overall. Maybe if I had the right Korean Kochujang paste it would be better. I agree with another reviewer that the "miso paste" is incorrect term because Kochujang is a fermented chili bean paste but not a miso which is a totally different Japanese fermented bean paste.

I made with miso paste on hand (not Kochujang) and thought the flavors of the marinade were excellent. Hubby doesn't care for ginger, so this probably won't make it to our regular rotation based on his tastes. If you like ginger and a bit of spice, it's a good choice for bringing chicken breasts up a notch.