Miso Butter Chicken with Bok Choy by Saltsensitive

Ingredients

• 3 boneless, skinless chicken thighs
• 2 heads baby bok choy, halved
• 3 tbsp white miso paste
• 2 tbsp unsalted butter, softened
• 1/2 tbsp maple syrup
• 1 tbsp neutral oil (for frying)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Season chicken thighs lightly with salt and pepper on both sides.
2. Whisk together miso paste, softened butter, and maple syrup in a small bowl until smooth; set aside.
3. Heat oil in a large pan over medium heat; sear chicken thighs for 4 minutes per side until golden brown and cooked through.
4. Add bok choy to the pan, cover with a lid, and steam for 2-3 minutes until the stalks are tender and slightly softened.
5. Add the miso butter mixture to the pan, stirring gently until it melts and coats the chicken and bok choy evenly.
6. Remove from heat immediately once the sauce is glossy and serve warm with steamed rice.