Miso Chicken
Succulent chicken breasts marinated in a flavorful blend of miso paste, sesame oil, ginger, and garlic, then pan-seared to perfection. This Japanese-inspired dish offers a perfect balance of umami and savory flavors.
4 servings
2 hr
Ingredients
- •4 piece boneless, skinless chicken breasts (about 4 oz each)
- •1 teaspoon canola oil
- •2 tablespoons miso paste (preferably Kochujang)
- •1½ teaspoons light sesame oil
- •1½ teaspoons chopped ginger
- •1½ teaspoons chopped garlic
- •¼ teaspoon red pepper flakes
Cooking Instructions
- 1.
Place chicken in a shallow dish. Combine marinade ingredients with 1 tablespoon water; pour over meat. Chill, covered, 1 to 2 hours. Remove chicken from marinade; drain excess. Heat canola oil in a large skillet over medium-high heat. Cook chicken until no longer pink in the center, about 4 minutes per side. Serve with Roasted Corn and Edamame Salad .
120 min
