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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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From Ingredients:
1 lb boneless skinless chicken breast (4 - 4 oz breasts) |
1 teaspoon canola oil |
2 tablespoons miso (preferably kochujang) |
1 1/2 teaspoons light sesame oil |
1 1/2 teaspoons ginger, chopped |
1 1/2 teaspoons garlic, chopped |
1/4 teaspoon red pepper flakes |
Directions:
1. Place chicken in a shallow dish. Combine the miso paste, sesame oil, ginger, garlic and red pepper flakes with 1 tablespoon water; pour over meat.
2. Chill, covered, 1 to 2 hours.
3. Remove chicken from marinade; drain excess.
4. Heat canola oil in a large skillet over medium-high heat.
5. Cook chicken until no longer pink in the center, about 4 minutes per side.
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