Nico's Cook In, Cook Out3 Minutes

Garlic & Miso Chicken

Name: Garlic & Miso Chicken
Total time: 3 min
Yield: 4 servings
Cuisine: Asian
Ingredients: ½ inch ginger, washed; 3 garlic cloves, peeled; 1 onion, peeled; 3 tbsp plain flour; 1 tsp Chinese 5 spice; 8 chicken thighs, skinless and boneless; 1 tbsp white miso paste; 1 chicken stock cube dissolved in; 300ml hot water; 1 tbsp rice vinegar; 150g sugar snap peas; 2 pak choi, roughly chopped; 1 bunch spring onions,roughly chopped; Zest and juice of ½ orange; To serve; 350g basmati rice, cooked; 3 spring onions, finely sliced; Toasted sesame seeds

Nico ReynoldsFrom the series · Nico's Cook In, Cook Out

3 min totalServes 4Easy

Time3 min

Serves4

SkillEasy

ShowAll Fired Up

Method

Using the fine side of a box grater, grate the ginger and garlic, then switch to the coarse side of the grater and grate the onion.

Place the plain flour on a plate and season with the Chinese 5 spice then dredge the chicken thighs in the flour so they are lightly covered.

Heat some neutral oil (sunflower or vegetable) in a pan and sear the chicken until golden brown all over then remove to a plate.

Turn the heat down to medium (add a dash of oil if needed) and add the garlic, ginger and onion, deglazing the pan with a splash of rice wine vinegar.

After 5 minutes when the aromatics have softened add the miso paste and chicken stock.

Then add the chicken back to the pan, put the lid on and simmer for 25 minutes until the chicken is tender.

Remove the lid and add the sugar snap peas, pak choi, spring onions and orange zest, stir and cook for a further 5 minutes until the veg is tender.

Serve with steamed rice topped with sliced spring onions and toasted sesame seeds.

Cook's notes

Sear the floured thighs until properly golden before you build the sauce — that browning is flavour, and the flour left in the pan helps thicken the braise.
Deglaze with the rice vinegar and scrape up every sticky bit stuck to the pan; that's where a lot of the taste lives.
Add the miso paste off a fierce heat and don't let it boil hard — miso can turn harsh and grainy if it's blasted, so keep the braise at a gentle simmer.
Hold the sugar snaps, pak choi and spring onions until the last 5 minutes so they stay green and crunchy rather than going limp.
A little orange zest and juice at the end lifts the whole thing — add it just before serving so the freshness doesn't cook away.

Serve with Steamed basmati is the natural partner, topped with sliced spring onion and toasted sesame seeds. A pot of jasmine tea or a cold light beer rounds it off.

Make ahead & storage The braised chicken keeps for up to 3 days in the fridge and the flavour only improves. Reheat gently until piping hot; if you're making ahead, cook the greens fresh when you reheat so they don't go soft.

3 MinutesAsian

Recipe by Nico Reynolds · From the series Nico's Cook In, Cook Out · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving · estimated

1055kcal

55gprotein

105gcarbs

45gfat

Approximate — calculated from the ingredient list using USDA food data. A guide, not a medical figure.

Made it? Leave a comment

Tell us how it went — swaps that worked, tips for the next cook, or just how it tasted. Comments appear once they've been checked by the team.

Keep cooking

More from Nico Reynolds

All Nico's recipes

Low & Slow Cooked Leg of Lamb with Dry Rub & Spritz

360 min

All Fired UpLow & Slow Cooked Leg of Lamb with Dry Rub & Spritz

Nico Reynolds

Sticky Pork Ribs with Banana Ketchup

240 min

All Fired Up S2Sticky Pork Ribs with Banana Ketchup

Nico Reynolds

Grilled Chicken Spice Bag

40 min

All Fired Up S2Grilled Chicken Spice Bag

Nico Reynolds