Prepare the vegetables: mince 3 cloves of garlic, thinly slice 2-3 green onions, and cut cucumber and cherry tomatoes.
2
Make the marinade: combine miso paste, soy sauce, oyster sauce, mirin, sugar, olive oil, minced garlic, and black pepper in a small container and mix well.
3
Coat the chicken thighs thoroughly with the marinade and massage it in. If possible, refrigerate for 3-4 hours or overnight for best flavor.
4
Heat 1 tablespoon of oil in a large pan over medium heat. Once hot, place the marinated chicken skin-side down and sear for about 4 minutes until golden brown, gently pressing with a spatula for even browning.
5
Flip the chicken and sear the other side for 4-5 minutes until cooked through. Keep heat at medium or medium-low to prevent the marinade from burning.
6
Remove the chicken from the pan and let it rest for a few minutes until cool enough to handle, then slice into bite-sized pieces.
7
Plate the rice and top with the sliced miso garlic chicken, cucumber, cherry tomatoes, lemon wedges, and green onions before serving.
PrimedTableBETA
