Go Back
–+ servings

Miso Chicken Lettuce Wraps

By: Nadia Aidi
|
Servings: 4 servings
Miso-marinated chicken thighs broiled and seared, then served in butter lettuce cups with seasoned Calrose rice, a spicy citrus soy sauce, scallions, and cashews.
Prep 20 minutes
Cook 40 minutes
Marinating Time 12 hours
Total 13 hours
Miso chicken lettuce wraps on butter lettuce with rice, sliced chicken, scallions, fresno chile, and crushed cashews, served with a bowl of salsa macha and a lime wedge

Equipment

  • pot
  • non-reactive dish
  • plastic wrap
  • rice cooker
  • Rimmed baking sheet
  • aluminum foil
  • pan
  • Instant-Read Thermometer

Ingredients

Chicken and Marinade

  • 6-8 boneless chicken thighs
  • 1/4 cup mirin
  • 1/4 cup sake
  • 1/3 cup white miso paste
  • 1/3 cup cane sugar

Rice

  • 1 cup Calrose rice washed
  • 1 cup water
  • 1 strip kombu
  • 1 pinch salt
  • 2 tbsp rice vinegar
  • 1/2 tbsp sugar

Spicy Citrus Soy Sauce

  • 3-4 tbsp soy sauce or tamari
  • 1 tbsp mirin
  • 1 tbsp rice vinegar
  • 2 tsp agave syrup
  • 1/2 large orange juice only
  • 1 1/2 tsp sesame oil
  • 1 tbsp salsa macha or chili crisp
  • 1 fresno chile chopped
  • 2 scallions white parts only

For Assembly

  • 12-14 butter lettuce leaves
  • 2 scallions green parts only, sliced
  • toasted sesame seeds to taste
  • cashews chopped, to taste

Instructions

  • Make the Marinade: Boil the mirin and sake in a pot for 3 minutes. Add the miso and cane sugar and cook a few more minutes without letting it boil. Cool completely.
    1/4 cup mirin, 1/4 cup sake, 1/3 cup white miso paste, 1/3 cup cane sugar
  • Marinate the Chicken: Pour a little of the cooled marinade into the bottom of a non-reactive dish. Add the chicken thighs and pour the rest over the top, moving the pieces so every side is fully coated. Cover tightly with plastic wrap and refrigerate at least 12 hours, up to 24 hours maximum.
    6-8 boneless chicken thighs
  • Cook the Rice: Add the rice, water, kombu, and salt to a rice cooker and cook on the white rice setting. Remove the kombu, fluff the rice, and stir in the rice vinegar and sugar. Cover and set aside.
    1 cup Calrose rice, 1 cup water, 1 strip kombu, 1 pinch salt, 2 tbsp rice vinegar, 1/2 tbsp sugar
  • Make the Sauce: Whisk the soy sauce, mirin, rice vinegar, agave, orange juice, sesame oil, salsa macha, fresno chile, and scallion whites in a bowl.
    3-4 tbsp soy sauce, 1 tbsp mirin, 1 tbsp rice vinegar, 2 tsp agave syrup, 1/2 large orange, 1 1/2 tsp sesame oil, 1 tbsp salsa macha, 1 fresno chile, 2 scallions
  • Broil the Chicken: Move the top oven rack 3-4 inches from the heating element and preheat the broiler on high for 5 minutes. Line a baking sheet with aluminum foil and arrange the chicken with space between each piece. Broil for 11 minutes, rotating the pan once for even color. The chicken will not be fully cooked through.
  • Sear and Rest: Preheat a stainless steel pan over medium-high heat. Sear the chicken bottom side down for 1-2 minutes, until the bottom is golden and the internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice.
  • Assemble: Lay out the butter lettuce leaves. Top each with a spoonful of rice, sliced chicken, a drizzle of sauce, scallion greens, toasted sesame seeds, and cashews.
    12-14 butter lettuce leaves, 2 scallions, toasted sesame seeds, cashews

Nutrition

Calories: 798kcal, Carbohydrates: 80g, Protein: 36g, Fat: 35g, Saturated Fat: 9g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 15g, Trans Fat: 0.1g, Cholesterol: 166mg, Sodium: 1898mg, Potassium: 671mg, Fiber: 4g, Sugar: 30g, Vitamin A: 1906IU, Vitamin C: 30mg, Calcium: 71mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info