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Tonight, a simple combination of sweet miso paste and butter creates a sumptuous, flavorful glaze for pan-seared chicken. (We're also adding sautéed carrots and kale, turning the glazed chicken into a hearty stir-fry.) To complete the meal, a side of freekeh tossed with soy sauce is a savory counterpoint to the sweet, rich chicken and vegetables.

Ethan Mick

with Freekeh & Sautéed Carrots

Miso-Butter Chicken

Chopped Chicken Breast

Cracked Freekeh

Carrots

Kale

Scallions

Butter

Sweet White Miso Paste

Rice Vinegar

Soy Sauce

Ingredients

Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. [Peel the carrots](#) and thinly slice on an angle. [Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops.](#) [Remove and discard the kale stems; roughly chop the leaves.](#) In a bowl, combine the **miso paste** and **2 tablespoons of water**. Whisk until smooth.

Prepare the ingredients:

Add the **freekeh** to the pot of boiling water. Cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Stir in the **soy sauce** and a drizzle of olive oil; season with salt and pepper to taste.

Cook the freekeh:

While the freekeh cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the **carrots** and **white bottoms of the scallions**; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened.

Cook the carrots:

Add the **kale**; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add **1/4 cup of water** and cook, stirring occasionally, 2 to 3 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat and stir in the **vinegar**. Season with salt and pepper to taste. Transfer to a bowl. Wipe out the pan.

Add the kale:

While the freekeh continues to cook, pat the **chicken** dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 3 to 5 minutes, or until lightly browned.

Brown the chicken:

Add the **butter** and **miso-water mixture** to the pan. Cook, stirring frequently, 30 seconds to 1 minute, or until the butter has melted. Add the **cooked vegetables**. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the chicken is cooked through. Turn off the heat. Season with salt and pepper to taste. Divide the **cooked freekeh** and finished chicken and vegetables between 2 dishes. Garnish with the **green tops of the scallions**. Enjoy!