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Miso Chicken




Source of Recipe


Epicurious
Miso Chicken

http://www.epicurious.com/images/recipesmenus/2007/2007_may/238345_116.jpg

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.
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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

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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 .

Read More http://www.epicurious.com/recipes/food/views/Miso-Chicken-238345#ixzz1kJtU6zFj