I’ve eaten miso and cooked with miso paste and had never learned what it was. This key to many Japanese dishes is made from fermenting soy beans with salt and a certain fungus. That turns into this great earthy, flavorful paste.
This dish takes great advantage of that wonderful flavor.
Using thin sliced chicken breasts allow these to be cooked very quickly.
Making the sauce.
Servings: 4 (serving size: 1 breast half)
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.
Nutritional Info: Calories 314
Fat 9.1 g
Satfat 1.6 g
Monofat 3.5 g
Polyfat 3.5 g
Protein 41.5 g
Carbohydrate 15.7 g
Fiber 1.3 g
Cholesterol 99 mg
Iron 1.9 mg
Sodium 608 mg
Calcium 29 mg