Yesterday afternoon I unexpectedly had some family over and it so happens that they are also on @shazeats_mandysway I rustled up this very quickly Miso Flavored Chicken with a red cabbage and mixed pepper stirfry as I had already marinated the chicken in the morning. Miso in Japan is a staple of Japanese cooking. Its ultra-savoury, umami flavour gives all sorts of dishes a lovely depth. You can use miso paste in soups, broths, as a glaze or in dressings; or use it in as a flavour for proteins. Miso also goes really well with aubergine, mushrooms or tofu. Miso is very good for you: it’s a great source of antioxidants, dietary fibre and protein. Miso Chicken INGREDIENTS Chicken * 4 boneless, skinless chicken breasts Marinade * 2 tablespoons miso paste * 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
PREPARATION * Place chicken in a shallow dish. Combine marinade ingredients with 1 tablespoon water; pour over chicken. Chill, covered, 1 to 2 hours. Remove chicken from marinade; drain excess. Spray and cook a large skillet or a grill over medium-high heat. Cook chicken until no longer pink in the center, about 4 minutes per side. Serve with a stirfry and it’s “ITADAKIMASU" - "Let's eat."