Sautéed Chicken Thighs with Miso-Glazed Eggplant Donburi

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

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 cooked in a savory miso glaze served over steamed rice with caramelized eggplant slices. This Japanese-inspired chicken recipe, ready in about 35 minutes, pairs boneless chicken thighs, Japanese miso paste, eggplants for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 15 min Cook: 20 min Serves 4 Japanese cuisine 450 cal/serving

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Ingredients

500 g boneless chicken thighs
3 tbsp Japanese miso paste
2 medium (about 400 g) eggplants
2 tbsp soy sauce
1 tbsp mirin
1 tbsp sake
1 tsp granulated sugar
2 tbsp vegetable oil
3 cups steamed short-grain rice
2 stalks, thinly sliced green onions
1 tbsp toasted sesame seeds

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Instructions

Step 1: Slice 2 medium eggplants into 1/2-inch thick rounds. Heat 1 tbsp vegetable oil in a large skillet over medium heat, add eggplant slices in a single layer, and cook for 4 minutes per side until golden and softened. Remove and set aside.
Step 2: In a small bowl, whisk together 3 tbsp Japanese miso paste, 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake, and 1 tsp granulated sugar until smooth.
Step 3: Pat dry 500 g boneless chicken thighs and cut into bite-sized pieces. Heat remaining 1 tbsp vegetable oil in the same skillet over medium-high heat. Add chicken pieces and sauté for 5-6 minutes until browned and cooked through.
Step 4: Pour the miso glaze over the chicken in the skillet and stir to coat evenly. Cook for an additional 2 minutes until the sauce thickens and clings to the chicken.
Step 5: To serve, spoon 3 cups steamed short-grain rice into bowls, top with the miso-glazed chicken and caramelized eggplant slices. Garnish with 2 thinly sliced green onions and 1 tbsp toasted sesame seeds for a nutty finish.