Miso-Glazed Chicken Breast With Vegetable Sushi Rice
- 1/2 cup white miso paste (found at health food stores)
- 1/4 cup sugar
- 1/4 cup chicken broth
- 3 tbsp canola oil
- 1 tbsp minced ginger
- 4 skinless, boneless chicken breasts (about 3 oz each)
- 1 cup shredded napa cabbage
- 1/2 cup shredded carrots
- 1/4 cup diced red bell pepper
- 1/4 cup rice vinegar
- 1 tsp salt
- 2 cups cooked short-grain sushi rice
- 1/4 cup soy sauce
- In a bowl, combine miso, sugar, broth, oil, and ginger. Add chicken; coat, cover and refrigerate 1 hour. Mix vegetables in a bowl with vinegar and salt; set aside. Heat oven to 375u0b0. Place chicken on a cookie sheet lined with foil. Fold up edges of foil. Pour marinade over chicken. Bake 20 minutes or until cooked through. Combine rice with vegetable mix. Cool chicken for 5 minutes; slice each breast diagonally into 3 pieces. Serve chicken over rice with soy sauce on the side.
white miso paste, sugar, chicken broth, canola oil, ginger, skinless, cabbage, carrots, red bell pepper, rice vinegar, salt, rice, soy sauce
Taken from www.epicurious.com/recipes/food/views/miso-glazed-chicken-breast-with-vegetable-sushi-rice-232460 (may not work)