Recipe

Miso Chicken With Brown Rice Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 2 months ago I was looking for another use for miso. In this recipe, the sweetness in the miso blends well with the saltiness of the soy sauce. Prep:15m Cook:30m Servings:4	Mountainmam
	miso chicken onion carrots fishsauce parsley

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Ingredients

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

Directions

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.

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.

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.

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