Miso Chicken with Peaches + Sesame
Part stir-fry, part fever dream…
Think Vietnamese Caramel Chicken
meets Sesame Chicken
meets Georgia peach.
The result is a fun late-summer dish with surprising complexity. Miso lends Umami, ginger adds brightness, and five spice (should you have it) adds warmth to a sauce that checks all the flavor boxes.
Feel free to substitute with whatever you have on hand. Apple cider vinegar for rice vinegar, pork for chicken, or honey for dark brown sugar.
Play “Peaches” by Jack Black on repeat & get cookin’.
Miso Chicken
with Peaches + Sesame
serves 4 in 30 minutes
Need these:
1 lb. chicken thighs, cut into bite sized chunks
2 tablespoons flour
½ teaspoon Chinese five spice (optional)
1 tablespoon neutral oil
1 teaspoon fresh ginger, grated
2 tablespoons rice vinegar
1½ tablespoons miso paste
2 tablespoons soy sauce
2 tablespoons dark brown sugar
1 tablespoon sesame oil
2 tablespoons toasted sesame seeds
2 ripe peaches, sliced
salt
cracked black pepper
Do this:
1. In a small bowl, whisk together the ginger, rice vinegar, miso, soy sauce, dark brown sugar, sesame oil, ½ teaspoon salt, and ⅓ cup of water. Set aside.
2. In another small bowl, whisk together the flour, five spice (if using), ½ teaspoon salt, and cracked black pepper. Add the flour mixture to the chicken, tossing with tongs to coat.
3. In a large skillet, warm the neutral oil over medium-high heat. Once shimmering, add the chicken pieces to the pan. Cook for 3 or 4 minutes per side, until golden brown and crisp. Transfer chicken to a platter and reduce heat to low (it’s okay if chicken is not completely cooked through at this point).
4. Add the sauce mixture to the skillet and stir, using a wooden spoon to help scrape up any browned bits from the pan. Gently simmer the sauce for 2 minutes. Add peach slices and cook for 1 minute per side.
5. Add chicken and any residual juices back into the skillet, stirring to thoroughly coat chicken with sauce. Continue to simmer over medium-low heat until the chicken is cooked through and the sauce is dark amber in color. Allow to cool for 5-10 minutes. Sprinkle generously with toasted sesame seeds and serve.
