Light and frugal, scrumptious music to so many foodie ears. This recipe for Spicy Miso-Peanut Chicken appeared in the November edition of Cooking Light magazine, and the second I saw it, I knew I would be making it. Chicken thighs were on sale for $.79 a lb, my CSA delivered loads of onions and sweet bell peppers, I had all of the sauce components simply waiting on hand in my cupboard and refrigerator, and even when coupled with some broccoli and rice, it’s still a budget-friendly meal.
Meals like this (quick, easy, and Asian-inspired) have become “traditional” in my home. Plus, I believe this meal-for-4 easily clocks in at under $10, side dishes and all!
The spicy miso-peanut sauce is rich, nutty, and has just enough spice. It paired well with the chicken, but for a vegetarian / vegan option – tofu would be a delicious substitute!
Special Diet Notes: Spicy Miso-Peanut Chicken
By ingredients, this recipe is dairy-free / non-dairy, egg-free, and gluten-free.
For soy-free: Use chickpea or other soy-free miso.
For nut-free: Use sunflower butter.
For vegetarian / vegan: Swap honey for agave and chicken for tofu.
- 3 tablespoons creamy peanut butter
- 2 tablespoons light / white miso
- 1 tablespoon honey or agave nectar
- 2 teaspoons red curry paste
- 2 crushed garlic cloves
- 1 cup hot water
- 8 chicken thighs, bone in, with skin
- 2 tablespoons avocado oil, olive oil, or coconut oil
- Salt & pepper, to taste
- 2 small to medium sweet bell peppers (orange, red, or yellow), diced
- 1 medium onion, halved and thinly sliced
- 3 tablespoons dry white wine
- 2 green onions, thinly sliced
- To Serve: cooked brown or white rice and steamed veggies (I steamed some broccoli in the steamer basket of my rice cooker as the rice cooked)
- In a bowl, whisk together the peanut butter, miso, honey, curry paste, garlic, and water. Set aside.
- Alisa's Lazy Chicken Method: Season chicken thighs with a little salt and pepper. Place them in a crockpot on low for about two to four hours (in a single layer if possible), or until they are wonderfully, fall off the bone cooked.
- Cooking Light's Stove Top Chicken Method: Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, and add it to the skillet, cooking to a golden brown (about 4 minutes per side). Transfer the chicken to a plate, and drain the fat, but since you just used up the oil, you will need to leave about 2 tablespoons of the fat in the skillet to cook your veggies.
- With the skillet still set over medium-high heat, add the peppers and onions, and cook until the onions are soft, about 3 to 5 minutes. Reduce the heat to medium-low, add the white wine, return the chicken to the skillet, and pour the peanut-miso sauce over all. Simmer the chicken, partially covered, for about 20 minutes. If the sauce becomes too thick, you can add a little more water. During the last minute of cooking, add in the green onions.
- Plate the chicken with rice and steamed broccoli (or veggie of your choice), and spoon any remaining peanut sauce w/ onions and peppers over top.