Miso Chicken with Brown Rice

Miso Chicken with Brown Rice
Photo by Randy Mayor

Ingredients

  • 2 garlic cloves, minced
  • 1 cup thinly sliced carrot
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon low-sodium soy sauce
  • Cooking spray
  • 1 cup finely chopped onion
  • 1 ½ tablespoons minced peeled fresh ginger
  • + 19 more ingredients
    • 2 tablespoons miso (soybean paste)
    • 2 ½ cups cooked brown rice
    • 5 large egg whites, lightly beaten
    • 2 tablespoons chopped green onions
    • 1 ½ cups chopped spinach
    • Cooking spray
    • 1 cup diced shiitake mushroom caps (about 3 ounces)
    • 1 tablespoon fish sauce
    • 2 tablespoons chopped green onions
    • 1 tablespoon low-sodium soy sauce
    • 4 (4-ounce) skinned, boned chicken breast halves
    • 2 tablespoons chopped fresh parsley
    • 1 cup finely chopped onion
    • 2 tablespoons miso (soybean paste)
    • 2 ½ cups cooked brown rice
    • 1 cup thinly sliced carrot
    • 1 tablespoon fish sauce
    • 1 ½ cups chopped spinach
    • 1 cup diced shiitake mushroom caps (about 3 ounces)

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; l...

View full recipe at My Recipes

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