Name: Grilled Miso Chicken & Mushrooms with Peanut-Broccoli Slaw
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ (340 g) pkgs broccoli slaw; 1.36 kg chicken thighs, boneless skinless; 0.68 kg cremini mushrooms; 1 small bunch green onions (scallions); 90 ml miso paste, white; 135 ml peanut sauce; black pepper; soy sauce; toasted sesame oil

Grilled Miso Chicken & Mushrooms with Peanut-Broccoli SlawGrilled Miso Chicken & Mushrooms with Peanut-Broccoli Slaw — a 30-minute lunch recipe with 9 ingredients, serving 6.Ingredients

1 ½ (340 g) pkgs broccoli slaw

1.36 kg chicken thighs, boneless skinless

0.68 kg cremini mushrooms

1 small bunch green onions (scallions)

90 ml miso paste, white

135 ml peanut sauce

black pepper

soy sauce

toasted sesame oil

Instructions

Place oil, miso paste, soy sauce, and pepper in a large bowl. Stir to combine the sauce.

Pat chicken dry with paper towels and add to the bowl with the sauce.

Wash and dry mushrooms. Add to the bowl, then stir to coat the chicken and mushrooms.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

Once the pan is hot, working in batches if necessary, add chicken and mushrooms. Grill, turning occasionally, until the chicken is cooked through and mushrooms are tender, 6-8 minutes. Remove to a large plate.

Meanwhile, wash, dry, trim, and cut green onions crosswise into thin pieces. Place in a clean large bowl along with broccoli slaw and peanut sauce. Stir to combine.

To serve, divide chicken, mushrooms, and slaw between plates. Enjoy!

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