Japanese Miso Chicken in a Wok | 20-Minute Dinner

Pat the chicken thigh fillets dry with paper towels, then cut into bite-sized strips or cubes of about 2-3 cm. Toss in a bowl with the cornstarch so it lightly coats the chicken pieces, keeping them juicy during searing.

Clean the brown button mushrooms and cut them into wedges. Slice the spring onions diagonally, separating the white and pale green parts from the dark green tops (set the green tops aside for serving). Finely grate the garlic and ginger.

In a small bowl, whisk together the Japanese miso glaze until smooth: mix 30 g miso paste, 30 ml soy sauce, 20 g honey, 15 ml sesame oil, and 2 tablespoons of warm water until the paste is completely dissolved.