I don’t know how my mom did it.  Growing up we had most of our home-cooked meals around the table as a family.  Sister and I brought lunches to school most days of the week.  It wasn’t always perfect, I’m sure, but in general my memory is that we ate a good, home-cooked meal most nights of the week.

I, on the other hand, can rarely get a proper dinner done for myself and the Boyfriend.  When I get busy, a proper meal is the first thing that goes.  So we eat a lot of scrambled eggs, and snack plates.  Please tell me I’m not alone.

But this week, I did manage to be a superstar, just like Mom.  I got my homework done early, I got the kitchen cleaned up, and I had dinner ready when the Boyfriend got home from jury duty.  And dinner was a huge success! A new recipe that will definitely stay in my rotation.  This meal was super easy and the chicken can marinate for as long as you have time for.  I got the chicken ready, then put the rice on to cook in the rice cooker, prepared my favorite Asian kale, and shredded some cabbage.  And had the chicken cooking while I finished up homework.

This chicken is super flavorful.  The miso provides a nice nutty flavor.  If you’ve never cooked with miso before, don’t be intimidated.  It works extremely well with this recipe and miso lasts forever in the fridge, so you won’t be in a rush to figure out how to use it up.  I like using chicken thighs since they stay extremely tender, but if you’ve got chicken breasts those would work fine too, just expect to cook them longer.  I love the onions in this because they soak up all those good flavors, but you can leave them out if you’re not an onion fan.

So if you’re usually like me, and can’t get all those dinnertime ducks in a row, give this recipe a try, it’s super easy.  But if you’re a superstar, like Mom, please, tell me all your secrets.

Miso Ginger Chicken

Serves 4

Adapted from Everybody Likes Sandwiches

• 6 boneless, skinless chicken thighs
• 3 Tbsp shiro (white) miso
• 2 Tbsp grated fresh ginger
• 5 cloves garlic, minced
• 1 Tbsp sesame oil
• 2 Tbsp vegetable oil
• 1 Tbsp soy sauce
• 1 Tbsp chili garlic sauce (optional)
• 2 tsp rice vinegar
• 2 onions, thinly sliced

In a large bowl or tupperware, mix the miso, ginger, garlic, sesame oil, vegetable oil, soy sauce, chili garlic sauce, and rice vinegar.  Add the chicken thighs and refrigerate for as long as you have, up to 24 hours.

When ready to cook, heat oven to 400°F.  Grease a 9×13″ pan with cooking spray and spread the sliced onions in a layer on the bottom.  Top with the marinated chicken.  Bake for 45 minutes or until cooked through, flipping halfway through.