Miso Butter Chicken
A light yet flavorful miso butter chicken made with spinach, mushrooms, and minimal ingredients.
Equipment
- Stainless steel frying pan
- Knife & cutting board
- Spatula or tongs
- Measuring Spoons
Ingredients
- 250g chicken breast thinly sliced
- 100g shiitake mushrooms sliced
- 1 tbsp brown miso
- 1 tsp unsalted butter
- 8 cloves garlic minced
- ½ tsp sesame oil
- a handful of spinach or other greens
- salt & pepper to taste
- sesame seeds for garnish
Instructions
- Prep the ingredients. Slice the chicken breast into thin strips for quick and even cooking. Prepare the shiitake mushrooms and slice them so they look nice when served. Wash your spinach or any greens you have and mince plenty of garlic for bold flavor.
- Cook the chicken. Heat a pan over medium heat and add a small drizzle of sesame oil. Sauté the garlic until fragrant, then add the chicken strips and cook until lightly browned.
- Add mushrooms and sauce. Toss in the sliced mushrooms and cook until tender. Reduce the heat and stir in unsalted butter and brown miso until the chicken and mushrooms are coated. Add a splash of water or broth if the sauce feels too thick.
- Add the greens. Stir in spinach or other greens until just wilted. Season lightly with salt and pepper.
- Finish and serve. Transfer to a plate and sprinkle with sesame seeds for texture and flavor.