Miso Chicken With Brown Rice
|Miso paste||2 Tablespoon (soybean paste)|
|Minced peeled fresh ginger||1 1⁄2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Skinless boneless chicken breast halves||16 Ounce (4 halves, 4-ounce each)|
|Egg whites||5 Large, lightly beaten|
|Finely chopped onion||1 Cup (16 tbs)|
|Thinly sliced carrot||1 Cup (16 tbs)|
|Fish sauce||1 Tablespoon|
|Cooked brown rice||2 1⁄2 Cup (40 tbs)|
|Diced shiitake mushroom caps||1 Cup (16 tbs)|
|Shiitake mushroom caps||1 Cup (16 tbs), diced|
|Chopped fresh parsley||2 Tablespoon|
|Chopped green onions||2 Tablespoon|
|Low-sodium soy sauce||1 Tablespoon|
|Low sodium soy sauce||1 Tablespoon|
|Chopped spinach||1 1⁄2 Cup (24 tbs)|
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 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. 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. Add egg whites,-cook 2 minutes or until done. Remove egg whites from skillet,- coarsely chop.
3. Add reserved cooking liquid, chicken, 1 cup onion, carrot, and fish sauce to Dutch oven,- 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.