Miso paste ferments for 18 months at exactly 77°F, which is why it tastes like umami concentrate.
Air-Fried Miso Chicken Nourish Bowls
Dive into a delightful nourish bowl brimming with succulent air-fried chicken marinated in savory miso, perfectly complemented by a crisp cucumber salad and vibrant edamame. Toss in some creamy avocado and fluffy basmati rice for a satisfying, wholesome meal that’s as nourishing as it is delicious! Perfect for a quick lunch or a cozy dinner, this bowl is sure to become a new favorite!
Prep
15
min
Cook
30
min
Serves
2
people
Level
intermediate
📝 Ingredients
Serves 2🥬Fresh Produce(4)
- ½ avocado, sliced
- 200g (7oz) baby cucumbers, sliced (7.06 oz)
- ½ lemon, juiced
- 2 spring onions, finely sliced
🥩Meat & Seafood(1)
- 300g (10.5oz) chicken thighs (0.66 lbs)
🫙Pantry Staples(5)
- 2 cups cooked basmati rice (480 ml)
- 1 cup edamame beans, we used frozen (240 ml)
- 1 tbsp maple syrup (15 ml)
- 2 tsp sesame oil (10 ml)
- 1 tsp sesame oil (5 ml)
🍯Sauces & Condiments(2)
- 2 tbsp white (shiro) miso paste (30 ml)
- 1 tsp rice wine vinegar (5 ml)
📦Other(4)
- 1 tsp chilli flakes (5 ml)
- 2 tsp sesame seeds (10 ml)
- 2 tsp tamari (10 ml)
- 1 tsp tamari (5 ml)
👨🍳 Instructions
- 1
To make the miso marinade, combine the miso paste, maple syrup, tamari, sesame oil and rice wine vinegar in a small bowl or jar. Season with some black pepper and whisk until smooth.
- 2
Place the chicken thighs in a shallow bowl and pour 2/3rds of the marinade over the top. Use tongs to turn the chicken and coat in the marinade. If time allows, leave to marinade for 30 minutes or longer.
- 3
Air-fry the chicken at 200C (or 390F) for 15-20 minutes or until cooked through. Cook time will depend on the size of your chicken thighs. Alternatively, bake in the oven for the same period of time.
- 4
Whilst the chicken is cooking, prepare the salad. Place all of the ingredients in a bowl and toss to coat. Season to taste with sea salt and black pepper.
- 5
To serve, divide the basmati rice, cucumber salad and edamame between two serving bowls. Slice the miso chicken and add to the bowls along with the sliced avocado. Drizzle the remaining marinade over the top and serve.
💡 Pro Tips
- ✓Pat chicken thighs completely dry before marinating because surface moisture dilutes the miso paste and prevents proper caramelization during air frying.technique
- ✓Reserve 1/3 of the miso marinade before adding raw chicken to prevent cross-contamination while maintaining the umami-rich finishing sauce.technique1/3 reserved portion
- ✓Air fry at exactly 390°F (200°C) because this temperature creates the Maillard reaction for caramelization while the circulating air prevents the miso sugars from burning.equipment390°F/200°C
- ✓Marinate chicken for minimum 30 minutes because miso's enzymes need time to break down proteins and the salt content requires 20-30 minutes to penetrate 1-inch thick thighs.timing30 minutes minimum
- ✓Check internal temperature reaches 165°F (74°C) in the thickest part because miso's dark color can make visual doneness assessment unreliable.technique165°F/74°C
Share this recipe
Prep
15
min
Cook
30
min
Serves
2
people
Level
intermediate
Share this recipe
Miso paste ferments for 18 months at exactly 77°F, which is why it tastes like umami concentrate.
Air-Fried Miso Chicken Nourish Bowls
Dive into a delightful nourish bowl brimming with succulent air-fried chicken marinated in savory miso, perfectly complemented by a crisp cucumber salad and vibrant edamame. Toss in some creamy avocado and fluffy basmati rice for a satisfying, wholesome meal that’s as nourishing as it is delicious! Perfect for a quick lunch or a cozy dinner, this bowl is sure to become a new favorite!
📝 Ingredients
Serves 2🥬Fresh Produce(4)
- ½ avocado, sliced
- 200g (7oz) baby cucumbers, sliced (7.06 oz)
- ½ lemon, juiced
- 2 spring onions, finely sliced
🥩Meat & Seafood(1)
- 300g (10.5oz) chicken thighs (0.66 lbs)
🫙Pantry Staples(5)
- 2 cups cooked basmati rice (480 ml)
- 1 cup edamame beans, we used frozen (240 ml)
- 1 tbsp maple syrup (15 ml)
- 2 tsp sesame oil (10 ml)
- 1 tsp sesame oil (5 ml)
🍯Sauces & Condiments(2)
- 2 tbsp white (shiro) miso paste (30 ml)
- 1 tsp rice wine vinegar (5 ml)
📦Other(4)
- 1 tsp chilli flakes (5 ml)
- 2 tsp sesame seeds (10 ml)
- 2 tsp tamari (10 ml)
- 1 tsp tamari (5 ml)
👨🍳 Instructions
- 1
To make the miso marinade, combine the miso paste, maple syrup, tamari, sesame oil and rice wine vinegar in a small bowl or jar. Season with some black pepper and whisk until smooth.
- 2
Place the chicken thighs in a shallow bowl and pour 2/3rds of the marinade over the top. Use tongs to turn the chicken and coat in the marinade. If time allows, leave to marinade for 30 minutes or longer.
- 3
Air-fry the chicken at 200C (or 390F) for 15-20 minutes or until cooked through. Cook time will depend on the size of your chicken thighs. Alternatively, bake in the oven for the same period of time.
- 4
Whilst the chicken is cooking, prepare the salad. Place all of the ingredients in a bowl and toss to coat. Season to taste with sea salt and black pepper.
- 5
To serve, divide the basmati rice, cucumber salad and edamame between two serving bowls. Slice the miso chicken and add to the bowls along with the sliced avocado. Drizzle the remaining marinade over the top and serve.
💡 Pro Tips
- ✓Pat chicken thighs completely dry before marinating because surface moisture dilutes the miso paste and prevents proper caramelization during air frying.technique
- ✓Reserve 1/3 of the miso marinade before adding raw chicken to prevent cross-contamination while maintaining the umami-rich finishing sauce.technique1/3 reserved portion
- ✓Air fry at exactly 390°F (200°C) because this temperature creates the Maillard reaction for caramelization while the circulating air prevents the miso sugars from burning.equipment390°F/200°C
- ✓Marinate chicken for minimum 30 minutes because miso's enzymes need time to break down proteins and the salt content requires 20-30 minutes to penetrate 1-inch thick thighs.timing30 minutes minimum
- ✓Check internal temperature reaches 165°F (74°C) in the thickest part because miso's dark color can make visual doneness assessment unreliable.technique165°F/74°C