Miso Chicken With Brown Rice

• 2 tablespoons miso (soybean paste)
• 1 1/2 tablespoons minced peeled fresh ginger
• 2 garlic cloves, minced
• 4 (4-ounce) skinned, boned chicken breast halves
• Cooking spray
• 5 large egg whites, lightly beaten
• 1 cup finely chopped onion
• 1 cup thinly sliced carrot
• 1 tablespoon fish sauce
• 2 1/2 cups cooked brown rice
• 1 cup diced shiitake mushroom caps (about 3 ounces)
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped green onions
• 1 tablespoon low-sodium soy sauce
• 1 1/2 cups chopped spinach

1. Combine first 3 ingredients in a small bowl. Rub miso mixture over both sides of chicken breast halves. Wrap each breast half securely in plastic wrap. Arrange the packets in steamer rack; place rack in a Dutch oven. Steam packets, covered, 20 minutes or until done. Remove packets from steamer; let stand 5 minutes. Remove chicken from packets, reserving liquid from packets. Dice chicken; set aside. Discard water in pan; wipe pan dry with a paper towel.
2. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add egg whites, and cook 2 minutes or until done. Remove egg whites from skillet; coarsely chop.
3. Add reserved cooking liquid, chicken, onion, carrot, and fish sauce to Dutch oven, and bring to a boil. Reduce heat to medium; cook 5 minutes or until liquid almost evaporates. Add rice, mushrooms, parsley, green onions, and soy sauce; cook 3 minutes. Stir in egg whites and spinach.

ginger, garlic, cooking spray, egg whites, onion, carrot, fish sauce, brown rice, shiitake mushroom, parsley, green onions, soy sauce, chopped spinach

Taken from www.myrecipes.com/recipe/miso-chicken-with-brown-rice (may not work)