Miso butter chicken

Ingredients:

• 2 boneless, skin-on chicken thighs (or breast, but thighs are juicier)

• 1 tbsp neutral oil (avocado or vegetable oil)

• 1 tbsp unsalted butter

• 1 tbsp white miso paste

• 1 tsp soy sauce

• 1 tsp honey (or maple syrup)

• 2 cloves garlic, minced

• 1 tsp rice vinegar (for brightness)

• 1/2 tsp toasted sesame oil (optional, for extra depth)

• 1 scallion, finely sliced (for garnish)

• Toasted sesame seeds (for garnish)

Cucumber Salad:

• 1 Persian cucumber, thinly sliced

• 1 tbsp rice vinegar

• 1 tsp soy sauce

• 1/4 tsp salt

• Drizzle of sesame oil

• Sprinkle of coconut sugar

Sides:

• 1 Diced avocado

• Handful of spring mix

• Shaved carrot

Step by step:

1. Clean and slice the cucumber, add in the marinade, let sit while you cook the chicken.

2. Prep the chicken: Pat chicken dry with a paper towel and lightly season with salt and pepper.

3. Sear the chicken: Heat oil in a pan over medium heat. Place chicken skin-side down and cook for 5-6 minutes until golden brown and crispy. Flip and cook for another 3-4 minutes until fully cooked. Remove from pan and let it rest.

4. Make the miso butter sauce: In the same pan, melt butter over low heat. Add garlic and sauté for 30 seconds until fragrant. Stir in miso paste, soy sauce, honey, and rice vinegar. Mix well until smooth. If it's too thick, add 1-2 tbsp water to loosen.

5. Coat the chicken: Slice the rested chicken into bite-sized pieces and toss in the miso butter sauce.

6. Plate over steamed rice, garnish with scallions and sesame seeds, and drizzle with a little extra of the sauce from the chicken.