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.
- 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
- 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.