Miso Glazed Chicken and Veggies

photo source:Epicurious.com

I did good!  (I'm too busy impressing myself to worry about grammar.)

I have raved about Miso Glazed Salmon for about 4 years now.  I thought I would try the same glaze with chicken since I'm broke at the moment.  I also saw the Internet Cooking Princess do something similar, and it got my creative juices flowing.

This dish uses juicy chicken thighs and a mix of delicious veggies all in one pot.  Think of it as a baked-stir-fry.

Miso Glazed Chicken and Veggies
6 chicken thighs, boneless and skinless
1 green bell pepper
1 red bell pepper
1 large bunch spinach, kale, arugula or any other green
1 pound sliced shitake mushrooms
2 cloves garlic, finely chopped
1 teaspoon ginger, finely chopped
1 cup soysauce
1/2 cup brown sugar
1/2 cup miso (light or dark)
1 tablespoon  butter
1 teaspoon olive oil

1. Mix the soysauce, brown sugar, miso, garlic and ginger in a large plastic bag.  Trim extra fat off of chicken thighs and place in the bag.  Marinate in the refrigerator for at least thirty minutes.
2. Roughly chop veggies and set aside.
3. Preheat oven to 350.
4. Heat butter and olive oil in a cast iron pan over medium heat.  Transfer chicken and marinade into pan and sear on both sides for about 2 seconds per side.  Add veggies and stir until lightly coated with miso sauce.
5. Bake at 350 for 30 minutes.  Remove and serve over white rice.

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