Miso Chicken

Miso Chicken with Edemame Salad

This recipe is really simple and tasty.  Use white miso if you can.

Adapted from Epicurious.com

Yield: Makes 4 servings

  • 4 boneless, skinless chicken breasts (about 4 oz each)
  • 1 teaspoon canola oil


  • 2 tablespoons miso paste (preferably white)
  • 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

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 Edamame Salad.