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Skillet Coconut Miso Chicken with Peppers and Corn

Tablespoon Kitchens
Updated Nov 15, 2019
If Asian cuisine and Louisiana cooking had a baby, it would look a lot like this skillet chicken dinner. Down south veggies cook up with eastern flavor profiles, and a hit of acidic lime juice at the end pulls it all together. Needless to say, we’re going a little baby crazy over this one.

Skillet Coconut Miso Chicken with Peppers and Corn

  • Prep Time 45 min
  • Total 45 min
  • Servings 4
  • Ingredients 13

Ingredients

  • 2 tablespoons vegetable oil
  • 1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch cubes
  • 1 medium red bell pepper, cut into thin strips
  • 6 green onions, thinly sliced on the bias, whites and greens separated
  • 1 teaspoon finely chopped fresh gingerroot
  • 2 cloves garlic, finely chopped
  • 1 cup Progresso™ reduced sodium chicken broth (from 32-oz carton)
  • 1/2 cup (from 14-oz can) coconut milk (not cream of coconut)
  • 2 tablespoons white miso paste
  • 1 tablespoon soy sauce
  • 1 cup frozen whole kernel corn (from 10- to 12-oz bag)
  • Cooked white rice, as desired
  • 1 lime, cut into wedges

Instructions

  • Step 
    1
    In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is browned on all sides. Using slotted spoon, transfer to medium bowl; set aside.
  • Step 
    2
    Stir bell pepper and green onion whites into drippings in skillet. Cook over medium heat 5 to 7 minutes, stirring frequently, until softened. Stir in gingerroot and garlic; cook 30 seconds.
  • Step 
    3
    Stir in broth, coconut milk, miso and soy sauce. Heat to boiling over high heat. Stir in chicken and frozen corn; return to simmering, then reduce heat and simmer uncovered 8 to 10 minutes, stirring frequently, until juice of chicken is clear when thickest part is cut (at least 165°F) and sauce is thickened. Top with green onion greens; serve with rice and lime wedges.

Nutrition

390 Calories
20g Total Fat
33g Protein
17g Total Carbohydrate
5g Sugars

Expert Tips

  • tip 1
    Patting the chicken dry before adding to the hot skillet not only helps it brown nicely, but it will release easier rather than sticking, too.
  • tip 2
    While this skillet dinner tastes great on its own, you can also serve it over cooked white or brown rice for a more filling meal.
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