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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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If you can't find miso, substitute 2 teaspoons anchovy paste and 1 teaspoon tahini instead. With miso, the darker the color, the more pronounced the salty flavor. Ingredients:
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) |
Directions:
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.
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