Along with all the activities of my friends around the world, my Facebook feed is filled with recipes and cooking tips from a variety of magazines and newspapers. One evening, I saw a photo for Miso Chicken and even though dinners were planned for the week, I thought I want that now! A velvety, dark miso sauce glazed over chicken breasts, this recipe is super easy and makes you feel like you are cooking something much more elaborate for a weeknight supper.
The marinade comes together quickly, so you can either make it in advance or whip it up when you get in the door. I had some really large chicken breasts so to save time, I cut them in half so they would cook quicker and more evenly. I wanted a warm dinner all around so I served this with coconut rice (brown rice cooked with a little bit of coconut milk with some added coconut flakes and cilantro stirred in at the end), although you could make a cucumber salad or even a rice noodle salad to complement all the flavors.
For those looking for a gluten-free version, use tamari instead of soy sauce.
This recipe first appeared in the January 2012 issue of Cooking Light magazine.
If you can’t find miso, substitute 2 teaspoons anchovy paste and 1 teaspoon tahini instead. With miso, the darker the color, the more pronounced the salty flavor.
1/4 cup rice vinegar
3 tablespoons lower-sodium soy sauce
2 1/2 tablespoons honey
1 1/2 tablespoons white miso
1 1/2 teaspoons chile paste (such as sambal oelek)
2 tablespoons minced fresh garlic
2 tablespoons dark sesame oil, divided
4 (6-ounce) skinless, boneless chicken breast halves
2 tablespoons chopped fresh cilantro (optional)
1. Combine first 6 ingredients, stirring well with a whisk. Stir in 1 tablespoon oil. Place chicken in a zip-top plastic bag. Add vinegar mixture; seal. Marinate in refrigerator for 1 hour, turning once.
2. Preheat oven to 400°.
3. Remove chicken from bag; reserve marinade. Place marinade in a small, heavy saucepan over medium heat; bring to a boil. Boil 2 minutes or until syrupy, stirring frequently. Remove from heat; divide mixture in half. Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl. Add chicken; sauté 4 minutes. Turn chicken over; brush chicken with half of marinade mixture. Place pan in oven; bake at 400° for 6 minutes or until done. Remove chicken from oven; brush with remaining half of marinade mixture, turning to coat. Sprinkle with cilantro, if desired.
MVK’s Endorsement of the Week: From Detox To Elimination Diets, Skipping Sugar May Be The Best Bet
With the start of the new year, it seemed like everywhere I turned, I heard about someone I know doing some sort of elimination diet. I am always fascinated with these and have to admit the idea of totally cleansing my body of all toxins is appealing. Unrealistic for me, but appealing all the same.
One thing I have been watching lately is how much added sugar I eat in addition to sugar in fruits and other carbohydrates. I thought you might find this article interesting too. You can read or listen to the story here.