Miso Chicken with Brown Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I do a lot of Asian cooking, and I was looking for another use for miso. In this recipe, the sweetness in the miso blends well with the saltiness of the soy sauce. -CL Reader Ingredients:
2 tablespoons miso (soybean paste) |
1 1/2 tablespoons minced peeled fresh ginger |
2 garlic cloves, minced |
4 (4-ounce) skinned, boned chicken breast halves |
cooking spray |
5 large egg whites, lightly beaten |
1 cup finely chopped onion |
1 cup thinly sliced carrot |
1 tablespoon fish sauce |
2 1/2 cups cooked brown rice |
1 cup diced shiitake mushroom caps (about 3 ounces) |
2 tablespoons chopped fresh parsley |
2 tablespoons chopped green onions |
1 tablespoon low-sodium soy sauce |
1 1/2 cups chopped spinach |
Directions:
1. Combine first 3 ingredients in a small bowl. Rub miso mixture over both sides of chicken breast halves. Wrap each breast half securely in plastic wrap. Arrange the packets in steamer rack; place rack in a Dutch oven. Steam packets, covered, 20 minutes or until done. Remove packets from steamer; let stand 5 minutes. Remove chicken from packets, reserving liquid from packets. Dice chicken; set aside. Discard water in pan; wipe pan dry with a paper towel.
2. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add egg whites, and cook 2 minutes or until done. Remove egg whites from skillet; coarsely chop.
3. Add reserved cooking liquid, chicken, onion, carrot, and fish sauce to Dutch oven, and bring to a boil. Reduce heat to medium; cook 5 minutes or until liquid almost evaporates. Add rice, mushrooms, parsley, green onions, and soy sauce; cook 3 minutes. Stir in egg whites and spinach.
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