Miso-Glazed Sesame Chicken with Snap Peas

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs glazed with savory-sweet miso and sesame, served with crisp snap peas for a vibrant weeknight meal. This Japanese-inspired chicken recipe (gluten-free), ready in about 30 minutes, pairs chicken thighs, white miso paste, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Japanese cuisine 380 cal/serving

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Ingredients

1 lb, skinless and boneless chicken thighs
3 tbsp white miso paste
1 tbsp rice vinegar
1 tsp sesame oil
2 tbsp honey
2 cloves, minced garlic
1 tbsp, grated ginger
8 oz, trimmed snap peas
1 tbsp soy sauce
1 tsp cornstarch
2 tbsp water
1 tsp sesame seeds

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Instructions

Step 1: Pat 1 lb chicken thighs dry with paper towels, then season lightly with salt. In a bowl, whisk together 3 tbsp white miso paste, 1 tbsp rice vinegar, 1 tsp sesame oil, 2 tbsp honey, 2 minced garlic cloves, and 1 tbsp grated ginger until smooth.
Step 2: Heat 1 tsp sesame oil in a large skillet over medium-high heat. Add chicken thighs and sear for 4 minutes per side until golden brown and cooked through; remove and set aside.
Step 3: In the same skillet, add 8 oz trimmed snap peas and 1 tbsp soy sauce; stir-fry for 3 minutes until crisp-tender. Whisk 1 tsp cornstarch and 2 tbsp water in a small bowl, then pour into the skillet; cook for 1 minute until the sauce thickens and coats the peas.
Step 4: Return chicken to the skillet, pour the miso glaze over it, and toss to coat evenly. Cook for 2 minutes until the glaze is bubbling and sticky. Sprinkle with 1 tsp sesame seeds before serving.