Glazed Chicken Thighs with Creamy Miso Sauce

Sticky glazed chicken, saucy shiitake mushrooms, and a creamy miso drizzle. Served with black Thai sticky rice and tenderstem broccoli.

This dish slaps every flavour note: umami, creamy, sticky, salty – with a whack of fresh spring onion to cut through the richness like a knife through butter. I used homemade dashi because it actually tastes better and you can make a big batch that'll upgrade pretty much everything it touches. Think of it as your flavour cheat code. But if you're not in the mood to channel your inner kitchen samurai, dashi granules or even stock will do the job. Just don’t overdo the soy – salty broth plus salty sauce equals sad mouth.

Glazed chicken thighs with sticky shiitake mushrooms and a creamy miso sauce

Glazed Chicken Thighs with Creamy Miso Sauce Recipe

Serves: 2

Difficulty: Easy

Ingredients:

Chicken & Mushrooms:

• 4 x Chicken Thighs, boneless and skinless

• 150g Shiitake Mushrooms, sliced

• 2 tbsp Veg Oil

• 2 Spring Onions, sliced finely

Creamy Miso Sauce:

• 1 Large White Onion

• A Big Old Knob of Butter

• 300ml Cream

• ½ cup Dashi (see our proper dashi recipe or cheat with stock/dashi granules)

• 1 heaped tbsp White Miso

Chicken Glaze:

• 1 cup Dashi

• 2 tbsp Sake

• 2.5 tbsp Soy Sauce (maybe only use 2 if you are using a salty stock vs. dashi)

• 1 tbsp Mirin

• 1 tsp Sugar

• Pinch of Salt & White Pepper

On the Side:

• 200g Black Sticky Rice

• 2 Handfuls Tenderstem Broccoli

• Sesame Oil

Method:

1. Get your rice soaking Soak it for 30 mins to an hour.

2. Miso sauce first (the queen of the dish)Sweat the onions in butter until they are translucent. Add dashi and bring to a simmer. Stir in cream and miso, whisk it like your life depends on it. Simmer for 5 mins, then blitz it smooth. Sieve it if you want Michelin energy, then pop it back on a low heat and let it thicken slightly.

3. Get that rice onUse the middle-finger water method. Pinch of salt. Lid on. Simmer. Follow your packet instructions for cook time.

4. Make the chicken glazeThrow all the sauce ingredients into a bowl. Stir. Done.

5. Sear the thighsHot pan. Smoking veg oil. Sear the thighs skin-side down, 3–4 mins per side till golden and proud. Pour in half the glaze and baste like you’re giving them a sticky hot tub. Let it reduce until thick and glossy. Set the chicken aside to rest while you reduce the sauce a bit more if needed.

6. Mushrooms & broccoli hustle Boil salted water for the broccoli. Meanwhile, chuck the sliced shiitakes into the chicken pan with the rest of the sauce. Let them bathe and reduce until the sauce has a glaze like consistency (10-15 mins on high), stirring now and then. Blanch the broccoli for 2–3 mins, drain, and finish with a kiss of sesame oil and salt.

7. Plate it up Chicken down first. Top with sticky mushrooms and that naughty glaze. Rice and broccoli to the side. Drizzle the creamy miso sauce over the chicken like it owes you rent. Sprinkle with spring onions. Enjoy!