Miso Chicken with Wehani Rice
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat oven to 350°F (175°C).
Combine brown sugar, soy sauce, sesame oil, rice vinegar, water and miso in a small bowl to make a thin paste.
Place chicken breasts in a shallow baking dish. Pour marinade over chicken pieces and turn to coat pieces. Cover and marinate in the refrigerator for 1 to 2 hours.
Transfer dish to oven and bake for one hour or until chicken is cooked through and meat thermometer registers 165°F (74°C).
Meanwhile, cook rice according to package directions in unsalted water. During last ten minutes of cooking add the snow peas and grated carrot. Put the lid back on and finish cooking. Mix well.
Serve the baked miso chicken with the rice. Garnish with fresh chopped chives and sesame seeds (optional).
There are a lot of different kinds of miso but basically it is a traditional Japanese seasoning paste produced by fermenting rice, barley and/or soybeans. Sweet, salty miso marinades are common in Japanese cooking. Miso is also used in sauces, spreads, soup etc.
Miso keeps well in the refrigerator for up to 6 months and you can also keep it in the freezer as the paste will stay soft.
|Per 530 g serving||Amount|
|Saturated Fat||2 g|
|Per 530 g serving||% Daily Value|