Miso Chicken with Braised Mushrooms and Quick Pickled Cucumber Carrot Salad

5 from 1 vote

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!

Course Main Course

Cuisine Asian, Japanese

Keyword asian, carrot, Chicken, cucumber, dairy-free, dinner, egg-free, furikake, japanese, lunch, main, miso, mushroom, nightshade-free, nut-free

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 338kcal

Author Jenny Ross

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

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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