Miso Chicken

(from EGirl76’s recipe box)

Executive chef Shawn Edelman of Ruby Foo’s in New York City dresses up ho-hum chicken breasts with a blend of ginger and spicy miso paste.

Source: Self Magazine (from RecipeThing user AmericnJewl)

Serves 4 people

Ingredients

  • CHICKEN
  • 4 boneless, skinless chicken breasts (about 4 oz each)
  • 1 tsp canola oil
  • MARINADE
  • 2 tbsp miso paste (preferably Kochujang)
  • 1 1/2 tsp light sesame oil
  • 1 1/2 tsp chopped ginger
  • 1 1/2 tsp chopped garlic
  • 1/4 tsp red pepper flakes

Directions

  1. Place chicken in a shallow dish. Combine marinade ingredients with 1 tbsp 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.

  2. 5 calories per serving, 3.7 g fat (0.6 saturated), 1.9 g carbs, 0.3 g fiber, 27 g protein

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