This is a recipe that I adapted from the NYTimes Cooking site. Because we almost exclusively use rotisserie chicken for our chicken dishes, I omitted chicken thighs that needed to be cooked and subbed in thick slices of rotisserie chicken breast. Plus I also omitted a bunch of anchovies and added 1/2 teaspoon of fish sauce. Here is a link to the original recipe.

https://cooking.nytimes.com/recipes/763568708-one-pan-spicy-chicken-thighs-and-mushrooms?smid=ck-recipe-iOS-share

Here’s my adapted recipe –

This dish is spicy and salty with plenty of umami. There is no need for any extra salt as the miso provides all the salt you need. Definitely serve the chicken with rice as there is plenty of sauce for it to absorb. The picture of the spicy chicken and mushrooms is not mine but is a picture that accompanied the original recipe.