This spicy peanut miso chicken has a simple, yet unexpected combination of flavors. Creamy peanut butter, salty miso, spicy red curry paste, and a touch of sweet honey meld into a deliciously easy sauce with Asian influences. The chicken is seared and then simmered in this sauce for maximum flavor. It’s a naturally dairy-free and gluten-free dish, plus I’ve included tips for making it top food allergy-friendly. You could even make it with tofu, instead of chicken, if you’re craving a plant-based meal.
Special Diet Notes: Spicy Peanut Miso Chicken
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, tree nut-free, optionally peanut-free, and optionally soy-free.
Spicy Peanut Miso Chicken with Bell Peppers and Onions
Prep time
Cook time
Total time
This recipe is adapted from the November 2010 of Cooking Light. I like to serve it with steamed broccoli for some added greens.
Author: Alisa Fleming
Recipe type: Entree
Cuisine: Asian
Serves: 4 servings
Ingredients
- 3 tablespoons creamy peanut butter (use sunflower seed butter for peanut-free)
- 2 tablespoons light or white miso (use soy-free, if needed)
- 1 tablespoon honey
- 2 teaspoons red curry paste
- 2 garlic cloves, crushed
- 1 cup hot water
- 8 chicken thighs, bone in, with skin
- 2 tablespoons oil
- Salt, to taste
- Black pepper, to taste
- 2 small to medium bell peppers (orange, red, or yellow), diced
- 1 medium onion, halved and thinly sliced
- 3 tablespoons dry white wine
- 2 green onions, thinly sliced
- 3 cups cooked brown or white rice, to serve
Instructions
- In a medium bowl, whisk together the peanut butter, miso, honey, curry paste, garlic, and water until smooth.
- Heat the oil in a large skillet over medium-high heat. Lightly season both sides of the chicken with salt and pepper. Add the chicken to the skillet, and cook until golden brown (about 4 minutes per side). Transfer the chicken to a plate, and drain most of the fat from the skillet, leaving 2 tablespoons in the pan.
- Place the skillet back 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 spoon any remaining peanut sauce, onions, and peppers over top.
Nutrition Information
Serving size: ¼ recipe Calories: 501 Fat: 27g Saturated fat: 7g Carbohydrates: 25.9g Sugar: 10.4g Sodium: 762mg Fiber: 3.1g Protein: 37g
More Dairy-Free, Gluten-Free Chicken Dinner Ideas
Healthy Chinese Chicken Salad
Baked Pecan-Crusted Chicken Strips
Moroccan Chicken & Butternut Squash
2 Comments
If you cook the chicken in a crockpot, do you just add all the other ingredients on top of the chicken in the crock pot and cook for the 2-4 hour period or must use switch over to the stove top at some point?
Hi Deborah, my crockpot method is just for cooking the chicken, not for the whole recipe. You could certainly trial cooking it with the other ingredients, too, but I can’t guarantee the results, and I am not sure if you would need to change the cook time, liquid, etc. I would need to test to verify. But if you do try it, it would be great to hear your results!