August 12, 2023
Miso Chicken with Braised Mushrooms and Quick Pickled Cucumber Carrot Salad
Tender chicken full of umami with a sweet and salty sauce pairs well with earthy mushrooms and a crisp and refreshing cucumber and carrot salad. I like to marinate a double batch and either cook it twice during the week or freeze one for later!

Servings: 3
Calories: 338kcal
Ingredients
Chicken
- 1 1/4 pound chicken thighs cut into 2-inch pieces
- 1/8 teaspoon baking soda helps to tenderize the meat
- 2 tablespoons sake or other dry white wine, optional
- 2 tablespoons low sodium gluten-free soy sauce or 3 tablespoons coconut aminos
- 1 tablespoons rice vinegar
- 1/2 tablespoon monk fruit powdered, omit if using coconut aminos, or use a drop or two of stevia glycerite
- 1/2 tablespoon white miso paste
- 1 teaspoon avocado oil
- 1 teaspoon chili crisp optional, or sriracha, to taste, omit for nightshade-free
Mushrooms
- 1 teaspoon avocado oil
- 1/2 pound mushrooms such as button mushrooms or shiitake sliced or if small, left whole
- 2 tablespoons low sodium gluten-free soy sauce or 3 tablespoons coconut aminos
- 1/2 tablespoon rice vinegar
- 1/2 tablespoon monk fruit powdered, omit if using coconut aminos, or use a drop or two of stevia glycerite
- 1 tablespoon furikake
Salad
- 1 English cucumber sliced thin
- salt to taste
- 1 carrot peeled and sliced thin
- 1/2 tablespoon rice vinegar or to taste
- 2 drops stevia glycerite or monk fruit or allulose to taste
- 1 teaspoon toasted sesame oil
- 1 green onion sliced thin
Instructions
- Combine the chicken, miso, soy, sweetener, and baking soda in a large bowl and stir to coat evenly. Set aside to marinate for 30 minutes at room temperature, or up to overnight to tenderize.
- While the chicken marinates, cook the mushrooms. Add the oil and mushrooms to a large nonstick pan and cook over medium-high heat until the mushrooms begin to release their liquid. Add the soy sauce, vinegar, and sweetener. Cook until no liquid remains, about 10-15 minutes total. Transfer to a bowl, sprinkle with furikiake and set aside. Do not clean the pan.
- Season the cucumber with a generous pinch of salt and set in a strainer in the sink to drain for 15 minutes. Once drained, stir together all the salad ingredients, adjust seasoning to taste and set aside.
- After the chicken has been tenderized, stir in the sake and vinegar and add it to the empty pan. Cook on medium-high heat until little to no liquid remains, about 15 minutes total, stirring often. Cook without stirring for the last few minutes to get a slight char on the pieces once the liquid is evaporated. Serve with the mushrooms, salad, and green onions sprinkled over top.
Notes
Protein:Energy Quotient [calories]: 1.61, Protein % of calories: 51.7%
Nutrition for chicken alone: Calories: 264 cal, Carbs: 2g, Fiber: 0g, Fat: 9g, Protein: 38g, Protein:Energy Quotient [calories]: 2.56, Protein % of calories: 63.1%
Nutrition without mushrooms: Calories: 301 cal, Carbs: 8g, Fiber: 1g, Fat: 11g, Protein: 39g, Protein:Energy Quotient [calories]: 1.81, Protein % of calories: 54.7%
Protein without salad: Calories: 301 cal, Carbs: 5g, Fiber: 1g, Fat: 11g, Protein: 41g, Protein:Energy Quotient [calories]: 2.1, Protein % of calories: 58.4%
Nutrition Facts
Miso Chicken with Braised Mushrooms and Quick Pickled Cucumber Carrot Salad
Amount per Serving
Calories
338
% Daily Value*
Fat
13
g
20
%
Saturated Fat
3
g
19
%
Trans Fat
0.03
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
5
g
Cholesterol
180
mg
60
%
Sodium
1112
mg
48
%
Potassium
1012
mg
29
%
Carbohydrates
11
g
4
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
42
g
84
%
Vitamin A
3592
IU
72
%
Vitamin C
6
mg
7
%
Calcium
57
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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