The first time I made this recipe for Miso Ginger Chicken with Bok Choy, I ate two pieces in one sitting because it was so delicious! I had planned to make it again the next day to post, but when I went to the grocery store, there were no boneless, skinless chicken thighs and I wasn’t really up for skinning chicken thighs, so I waited and went back last week. I know you’re going to love this recipe and don’t be deterred by the list of ingredients because it’s so easy to throw together.
The chicken thighs are marinated in a rich miso paste marinade that literally infuses each bite with that umami richness that we all crave! A good bit of ginger adds so much flavor (and nutrition). The chicken is served with baby bok choy which is the perfect accompaniment and adds a savory freshness and of course, my world famous coconut rice! Keep scrolling for the recipe!
This is one of those recipes that you’ll crave and want to make again and again! Enjoy!
Really trying to get back in the kitchen…I hope you’re enjoying the recipes! Let me know…
~XOXO Suzanne
I think this is missing the marinade step? How do we use the miso, honey, and garlic?
Definitely missing some steps here! I marinaded the chicken in the miso, honey, garlic, rice vinegar and half the tamari. I used reduced sodium chicken broth and while the dish was good, I still felt like it was on the salty side!
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HI! Gorgeous photos of this recipe. I definitely want to make it. Would you please update with the marinating instructions? Thanks! 🙂