Asian flavors are one of my favorites to cook with. I find that it is really hard to make something in the Asian realm and it not come out good (unless you are you know who). There are basic ingredients that you know without a doubt goes well together on a protein or a veggie. This is why I always have in my house: fresh garlic, soy sauce, fresh ginger and rice wine vinegar. Whenever I need a low fuss quick meal I usually end up making something along the lines of Asian inspired cuisine.
Miso chicken is something I have been making for the past 4 -5 years and each time I make it I’ve fine-tuned it to be better than the last. I have finally reached a point on the delicious meter that makes me want to share this recipe with you.
I suggest marinating this chicken overnight but if you don’t have time it still works if you toss it around in the mixture and make it that night.
- 1.5 – 2 lbs. of Boneless Skinless Chicken Breasts
- 3 Tablespoons Red Miso Paste (look in the area in your supermarket that sells tofu... trust me it’s there)
- 5 Pieces of Garlic – chopped
- 1 Tablespoon Ginger – chopped
- 1 Teaspoon Chili Oil
- 1 Tablespoon Vegetable Oil
- 2 Tablespoons Rice Wine Vinegar
- Salt and Pepper to taste
- Cornstarch – enough for coating
Combine all ingredients, besides the cornstarch, in a container and mix well so its coating the chicken, cover and marinate overnight.
Take the chicken out of the container and coat with cornstarch on each side. Add the chicken back into the marinade and toss it around a little bit. Heat 2 tablespoons of vegetable oil (or enough to coat the pan) in a large skillet. When the pan is hot enough that the chicken will make that sizzling noise, add the chicken. Cook for 5 minutes per side, or until it is no longer pink inside.
Serve with rice and veggies and you are good to go!