Miso Chicken Udon
Crispy chicken thighs in a buttery honey-miso sauce over chewy udon and bok choy. One bowl, zero complaints.
Ingredients
- 4 chicken thighs
- 2 tbsp unsalted butter
- 2 tbsp white miso paste
- 2 tbsp honey
- 1 tbsp fresh lemon juice
- 2–3 packages fresh or frozen udon
- 4 baby bok choy, halved
- 1 avocado, sliced
Steps
- Whisk the miso, honey, and lemon. Marinate the chicken in half of it (keep the other half clean for the sauce).
- Air-fry skin-side up at 380°F for 20–25 minutes, until golden and cooked through.
- Melt the butter over low heat and whisk in the reserved miso mixture with a splash of warm water until pourable.
- Cook the udon; blanch the bok choy 2–3 minutes.
- Bowl it up, spoon the warm sauce over everything, add avocado.