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Miso Chicken With Brown Rice

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  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)
  Cooking spray 1
  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.

Recipe Summary

Main Dish

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Miso Chicken With Brown Rice Recipe