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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
4 boneless, skinless chicken breasts (about 4 oz each) |
1 teaspoon canola oil |
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 |
Directions:
1. 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 .
2. Nutritional analysis per serving: 155 calories, 3.7 g fat (0.6 saturated), 1.9 g carbs, 0.3 g fiber, 27 g protein Nutritional analysis provided by Self See Nutrition Data's analysis of this recipe ›
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