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Miso Chicken with Wehani Rice

Miso is a uniquely flavoured condiment well worth adding to your pantry. After you try it in this delicious chicken recipe, you’ll be combing your cookbooks to find more applications! This Japanese-inspired dish is wholesome and light-tasting.
Serves: 4
Prep Time: 2 hours
Cook Time: 1 hour


2 tbsp brown sugar
1 tbsp low-sodium soy sauce
1 tsp sesame oil, toasted
1 tbsp brown rice vinegar or rice vinegar
1 tbsp water
2 tbsp miso paste
4 bone-in, skinless chicken breasts
1 cup wehani brown rice
2 cups snow peas, trimmed
1 cup carrots, grated
2 tbsp chives, chopped (optional)
1 tbsp sesame seeds (optional garnish)

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Preheat oven to 350°F (175°C).

  2. Combine brown sugar, soy sauce, sesame oil, rice vinegar, water and miso in a small bowl to make a thin paste.

  3. Place chicken breasts in a shallow baking dish. Pour marinade over chicken pieces and turn to coat pieces. Cover and marinate in the refrigerator for 1 to 2 hours.

  4. Transfer dish to oven and bake for one hour or until chicken is cooked through and meat thermometer registers 165°F (74°C).

  5. Meanwhile, cook rice according to package directions in unsalted water. During last ten minutes of cooking add the snow peas and grated carrot. Put the lid back on and finish cooking. Mix well.

  6. Serve the baked miso chicken with the rice. Garnish with fresh chopped chives and sesame seeds (optional).

Helpful Tip

There are a lot of different kinds of miso but basically it is a traditional Japanese seasoning paste produced by fermenting rice, barley and/or soybeans. Sweet, salty miso marinades are common in Japanese cooking. Miso is also used in sauces, spreads, soup etc.

Miso keeps well in the refrigerator for up to 6 months and you can also keep it in the freezer as the paste will stay soft.

Nutrition Info

Per 530 g serving Amount
Protein64 g
Fat9 g
Saturated Fat2 g
Carbohydrate57 g
Fibre5 g
Sugar12 g
Cholesterol145 mg
Sodium630 mg
Per 530 g serving % Daily Value
Vitamin A100
Vitamin C60
Vitamin B685
Vitamin B1248