Miso-Glazed Chicken Thighs & King Oyster Mushrooms

Prep 15 min
Total 35 min
Serves 4



1 cup
jasmine rice
3 tbsp
2 tbsp
1 tbsp
sodium-reduced soy sauce
1 tbsp
rice vinegar
1 tsp
garlic cloves, minced
packed sliced king oyster mushrooms
crown broccoli, cut in large florets
skinless boneless chicken thighs, (about 1 kg)
green onions, sliced diagonally


1. Cook rice following package directions. Let stand for 10 min, then fluff with a fork.

2. Position rack in centre of oven, then preheat to 400F. Line a baking sheet with foil.

3. Stir miso with honey, soy sauce, vinegar, sesame oil and garlic in a small bowl. Toss mushrooms and broccoli with half of miso mixture in a medium bowl. Set aside. Arrange chicken on prepared sheet, then brush with remaining miso mixture.

4. Bake chicken for 15 min. Move chicken to 1 side and arrange vegetables in 1 layer on other side of baking sheet. Continue baking until chicken is glazed and mushrooms are tender, 8 to 10 min more.

5. Serve chicken with mushroom mixture and rice. Garnish with green onions just before serving.


Calories 579, Protein 55 g, Carbohydrates 53 g, Fat 15 g, Fibre 3 g, Sodium 858 mg. Excellent source of vitamin B6
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