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PrintMiso Chicken with Wehani Brown Rice & Snow Peas
Miso is a uniquely flavoured condiment well worth adding to your pantry. After you try it in this delicious chicken recipe, you’ll be combing your cookbooks to find more applications! This Japanese-inspired dish is wholesome and light-tasting.
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Miso Chicken with Wehani Brown Rice & Snow Peas
2 Tbsp
brown sugar
30 mL
1 Tbsp
low-sodium soy sauce
15 mL
1 tsp
sesame oil, toasted
5 mL
1 Tbsp
brown rice vinegar
15 mL
or
1 Tbsp
rice vinegar
15 mL
1 Tbsp
water
15 mL
2 Tbsp
miso paste
30 mL
4
bone-in, skinless chicken breasts
4
1 cup
wehani brown rice
250 mL
2 cups
snow peas, trimmed
500 mL
1 cup
carrot(s), grated
250 mL
2 Tbsp
chives, chopped (optional)
30 mL
1 Tbsp
sesame seeds, (optional garnish)
15 mL
Preparation
Serves 4
Cook time :
1 hour
|
Preparation time :
2 hours
Miso Chicken with Wehani Brown Rice & Snow Peas
1
Preheat oven to 350°F (180°C).
2
Combine brown sugar, soy sauce, sesame oil, rice vinegar, water and miso in a small bowl to make a thin paste.
3
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.
4
Transfer dish to oven and bake for one hour or until chicken is cooked through and meat thermometer registers 165°F (74°C).
5
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.
6
Serve the baked miso chicken with the rice. Garnish with fresh chopped chives and sesame seeds (optional).
Notes: 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.
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