Miso Chicken

By sarascharft

0 shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Rate this recipe 0/5 (0 Votes)

1 Picture

Chinese Glazed Salmon with Peas...

Vietnamese Salad Rolls

Ingredients

2 tsp (10 mL) miso paste
2 tsp (10 mL) sesame oil
2 tsp (10 mL) sodium-reduced soy sauce
2 tbsp (30 mL) light-tasting olive oil
2 tbsp (30 mL) unseasoned rice vinegar
3 cups (750 mL) broccoli slaw
1/2 sweet red pepper, thinly sliced
8 oz boneless skinless chicken

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

n large bowl, stir together miso, sesame oil and soy sauce until smooth; set aside 2 tsp for marinade.

Step 2

Whisk olive oil and vinegar into miso mixture. Add broccoli slaw and red pepper; toss to coat. Cover and refrigerate for 1 hour.

Step 3

Meanwhile, stir reserved miso mixture with chicken to coat; let stand for 10 minutes.

Let chicken cool enough to handle. Slice chicken; serve with slaw.

Step 4

Bake chicken on parchment paper–lined rimmed baking sheet in 400ºF (200ºC) oven until juices run clear when chicken is pierced, about 20 minutes.

Step 5

Let chicken cool enough to handle. Slice chicken; serve with slaw.