If you can't find miso, substitute 2 teaspoons anchovy paste and 1 teaspoon tahini instead. With miso, the darker the color, the more pronounced the salty flavor.
1/4 cup rice vinegar
3 tablespoons lower-sodium soy sauce
2 1/2 tablespoons honey
1 1/2 tablespoons white miso
1 1/2 teaspoons chile paste (such as sambal oelek)
2 tablespoons minced fresh garlic
2 tablespoons dark sesame oil, divided
4 (6-ounce) skinless, boneless chicken breast halves
2 tablespoons chopped fresh cilantro (optional)
How to Make It
Combine first 6 ingredients, stirring well with a whisk. Stir in 1 tablespoon oil. Place chicken in a zip-top plastic bag. Add vinegar mixture; seal. Marinate in refrigerator for 1 hour, turning once.
Preheat oven to 400°.
Remove chicken from bag; reserve marinade. Place marinade in a small, heavy saucepan over medium heat; bring to a boil. Boil 2 minutes or until syrupy, stirring frequently. Remove from heat; divide mixture in half. Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl. Add chicken; sauté 4 minutes. Turn chicken over; brush chicken with half of marinade mixture. Place pan in oven; bake at 400° for 6 minutes or until done. Remove chicken from oven; brush with remaining half of marinade mixture, turning to coat. Sprinkle with cilantro, if desired.
From some of the other reviewer's remarks, I was expecting this to be on the salty side; while the sauce was, the chicken itself was fine. Easy and quick (once the marinating is complete) with tasty results. I let the chicken sit a couple of extra minutes in the oven (having turned it off) while clearing a place to put the pan and finding a dish to put it in, and let it sit on the counter for a good five minutes, and it was perfectly done. I substituted chives for the cilantro, and served with red rice and stir-fried red bell peppers, onions and broccoli.
I didn't find the time specified was enough to cook the chicken thoroughly. By the time I got the chicken cooked, the sauce had started burning and losing its flavor. Maybe cutlets would be better for this recipe. It wasn't special enough to try and makeover.
My whole family loved this recipe, even my picky 20 mos old. We ended up not using all the marinade as the first half as you put it in the oven ended up being plenty. Also, I did not use a whole tbsp of oil to cook the chicken. So some calories and fat were saved, but not sure how many. We are weight watcher followers and this was 8 points for the nutrition info given, but we also did not use 6 oz pieces of chicken we used 3-4 oz each.
I followed the recipe exactly except I substituted green onions for cilantro. I also had to bake the chicken longer than 6 minutes, probably more like 15. I served this with rice and a vegetable stir-fry. I will definitely make it again.
I made this for the first time last week and my husband and I LOVED this. It was the perfect combination of salty/spicy/tasty, and super easy to make! I served it with rice and salad....mmmmm
My husband and I loved this recipe! Excellent sauce that we spooned over brown rice as well as chicken. Served with rice, and stir-fried broccoli and carrots. I made recipe exactly except that I was out of honey and substituted agave. It turned out great. Will definitely make this one again!
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