This is a healthy and tasty way to prepare your chicken for an Asian inspired meal. I served on a bed of greens with some sweet potato and snap peas for a delicious weeknight meal. The miso marinade helps to flavor and tenderize the chicken.
Serves 4
for miso chicken:
- 4 6 ounce skinless chicken breast halves
- 1/4 cup rice vinegar
- 1 tablespoon chili garlic sauce
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 2 tablespoons white miso
- 2 tablespoons minced fresh garlic
- 2 tablespoons minced ginger
- 2 tablespoons sesame oil
- Sesame seeds for serving
for cauliflower rice:
- 1 head cauliflower
- 3 cloves minced garlic
- 1 tablespoon minced ginger
- 1 finely diced jalapeño
- 1 bunch sliced scallions
- 1 cup chopped carrots
- 4 mini bell red peppers, thinly sliced
- 1 cup frozen peas or shelled edamame
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oul
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 3 teaspoons chili garlic sauce ( more to taste)
- Freshly cracked pepper
Directions:
for chicken:
Whisk together vinegar, chili garlic sauce, soy sauce, miso, oil, garlic and ginger. Place chicken in a zip-top plastic bag, add marinade and and allow to marinate in refrigerator for at least 2 hours and up to 6.
Preheat oven to 375°. Line a baking pan with parchment (this will help insure an easy clean up as honey will burn in your pan). Place chicken breasts on the pan and bake for about 40 minutes or until internal temperature is 160. Remove from oven and allow to cool. Sprinkle with sesame seeds and slice.
for rice:
Heat oil in a large skillet on medium heat. Add vegetables to the skillet and stir to coat in oil for a few minutes until vegetables become tender. Whisk together soy, hoisin and chili garlic sauce and rice vinegar. Stir into skillet and continue to sauté for an additional few minutes adding water as needed until rice mixture is tender and cooked. Serve along side chicken with salad and any other desired veggies. Enjoy!
Maroscooking 