Miso paste and coconut milk are pantry powerhouses because they’re packed with flavor and have a long shelf life. They’re perfect staples for utilizing when you’re short on ingredients, but still want a delicious meal. In this recipe we combine the miso paste and coconut milk for a simple sauce that’s ideal over perfectly cooked chicken. We liked sugar snap peas for their sweetness in contrast to the savory sauce, but green beans or baby bok choy would also make a great side. 

Miso Coconut Chicken

  • Servings: 2
  • Difficulty: 2 hours
  • Print


  • 10 oz chicken breast, vacuum sealed 
  • 8 oz sugar snap peas, about 2 cups
  • ½ cup white rice
  • 2 tbsp miso paste
  • 3/4 cup coconut milk
  • 2 tsp minced cilantro, optional
  • 2 tbsp roasted peanuts, chopped (optional)


Place chicken in a Suvie pan, cover with water, and insert into the top right zone of your Suvie. 

Place sugar snap peas in a Suvie pan and insert into the top left zone of your Suvie. 

Place rice in a starch pan, insert into your Suvie, input settings, and cook now or schedule.

My Cook > Multi-Zone Settings

Protein: 160°F for 1 hour

Vegetable: 12 minutes

Starch: 15 minutes

While the chicken cooks, whisk together miso paste and coconut milk in a medium bowl. Season to taste with pepper.

After the cook, remove chicken from the Suvie pan, remove from packaging, and cut into bite-size pieces. Fluff rice with a fork. Divide rice and sugar snap peas between plates. Toss chicken with coconut miso sauce and then divide between plates, drizzling extra sauce over each serving. Garnish with cilantro and peanuts.


Nutritional Information per serving (2 servings per recipe): Calories 584, Total Fat 22.5g, Total Carbohydrates 55g, Total Sodium 1107mg, Total Protein 41g

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