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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 1 |
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From This is another of my lunchtime favorites! I usually use 1 small thigh, and put it in the marinade the night before. In the morning, I quickly cook, cool, and pack in my lunch with some vegetables for a complete lunch. Note- The smaller you cut the chiken, the faster it will cook through. Ingredients:
3 ounces boneless chicken thighs |
1 tablespoon mild miso |
1 tablespoon sake |
1/2 teaspoon brown sugar |
Directions:
1. Combine miso, sake and sugar to form a paste.
2. Cut chicken into bite sized pieces, coat with marinade. I typically do this in a zip-top bag to keep my hands clean.
3. Let marinate at least 1 hour, up to overnight.
4. Heat a skillet over medium high heat.
5. Add chicken, and cook 4 minutes per side, or until done.
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