1-First, prepare the cremini mushrooms, yellow onion, garlic, and ginger, then combine them in a medium bowl.

2-Next, season the chicken pieces with half of the kosher salt and the black pepper.

3-Whisk 1 cup of the chicken broth with the red miso paste until fully dissolved.

4-Heat the unsalted butter and toasted sesame oil in a large skillet or Dutch oven over medium heat until melted and shimmering.

5-Add the mushroom mixture and the remaining salt, then cook until the mushrooms soften and the liquids reduce, about 8 minutes.

6-Add the jasmine rice and toast for about 1 minute until fragrant, stirring occasionally.

7-Stir in the miso mixture, scraping any browned bits from the bottom of the pan.

8-Add the remaining 2 cups of chicken broth and the seasoned chicken, then bring to a boil while stirring occasionally to prevent sticking.

9-Cover and simmer on low heat, stirring occasionally, until the chicken is cooked, the rice is tender, and the liquid is mostly absorbed, about 15 minutes.

10-Remove from heat, stir in the frozen peas, and garnish with fresh cilantro before serving.