Miso ChickenAnn Stratton
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.
Recipe information
Yield
Makes 4 servings
Ingredients
Chicken
4 boneless, skinless chicken breasts (about 4 oz each)
1 teaspoon canola oil
Marinade
2 tablespoons miso paste (preferably Kochujang)
1 1/2 teaspoons light sesame oil
1 1/2 teaspoons chopped ginger
1 1/2 teaspoons chopped garlic
1/4 teaspoon red pepper flakes
Preparation
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 .
Nutrition Per Serving
Nutritional analysis per serving: 155 calories
3.7 g fat (0.6 saturated)
1.9 g carbs
0.3 g fiber
27 g protein
#### Nutritional analysis provided by Self
##### [See Nutrition Data's analysis of this recipe](http://www.nutritiondata.com/facts/recipe/627144/2?mbid=HDEPI) ›
