Miso Marinated Chicken
- Number of Servings: 2
Ingredients
½ cup basmati rice¾ cup chicken stock2 tsp sesame oil240g chicken breast, finely sliced2 Tbsp red miso paste3 Tbsp rice wine vinegar1 cup broccoli, broken into small florets1 cup green bell peppers, cut into strips or diced1 cup sweet re bell peppers, cut into strips or diced½ cup edamame (soy beans), shelled2 scallions, sliced coarsely2 scallions, extra, green part only sliced finely on the diagonal
1. Rinse the rice under cold running water until the water runs clean. Combine in a small saucepan with the chicken stock and sesame oil.
2. Bring the rice mixture to the boil then turn the heat to its lowest setting, cover tightly and leave for 20 minutes. Let stand covered for a further 10 minutes to allow the liquid to the fully absorbed.
3. Meanwhile mix the miso and rice wine vinegar in a bowl until well combined. Add the sliced chicken to marinate while the rice is cooking.
4. When the rice moves to its 10 minutes standing time, coat a wok with cooking oil spray and stir-fry the chicken, with the marinade, over a high heat for 5 minutes.
5. Toss the remaining vegetables into the wok and stir-fry everything for a further 3-4 minutes, then fluff the rice and add to the wok.
6. Toss everything thoroughly to mix and heat through and serve sprinkled with extra scallions.
Number of Servings: 2
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
2. Bring the rice mixture to the boil then turn the heat to its lowest setting, cover tightly and leave for 20 minutes. Let stand covered for a further 10 minutes to allow the liquid to the fully absorbed.
3. Meanwhile mix the miso and rice wine vinegar in a bowl until well combined. Add the sliced chicken to marinate while the rice is cooking.
4. When the rice moves to its 10 minutes standing time, coat a wok with cooking oil spray and stir-fry the chicken, with the marinade, over a high heat for 5 minutes.
5. Toss the remaining vegetables into the wok and stir-fry everything for a further 3-4 minutes, then fluff the rice and add to the wok.
6. Toss everything thoroughly to mix and heat through and serve sprinkled with extra scallions.
Number of Servings: 2
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Nutritional Info Amount Per Serving
- Calories: 384.0
- Total Fat: 9.4 g
- Cholesterol: 72.3 mg
- Sodium: 473.7 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 5.3 g
- Protein: 40.5 g
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